4 to 5 lb. beef rump roast
2 tbsp. salad oil
2 tbsp. butter
1 med. onion, sliced
1 clove garlic, crushed
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 bay leaf, crumbled
8 whole black pepper corns
1 tsp. salt
1 can (10 1/2 oz.) condensed beef broth, undiluted
8 halved, pared carrots (1 lb.)
12 sm. white onions, peeled
1 sprig parsley
3 tbsp. flour

Step 1: Wipe pot roast with damp paper towels. In hot oil and butter in 5 quart Dutch oven or heavy kettle, over medium heat, brown roast along with sliced onions (onion browns and gives a good dark color and rich flavor to pan drippings), turn the roast until well browned on all sides, 25 minutes in all.

Step 2: Remove roast from pan. To drippings in the pan add garlic, thyme, marjoram, bay leaf, black peppers, and salt; stir 1/2 minute (this restores flavor to herbs). Add beef broth. Return the meat to the pan and bring to a boil, then reduce heat to a simmer.

Step 3: Cook just below the boiling point, covered for 2 1/2 hours. Turn meat occasionally so that it will cook evenly.

Step 4: Add carrots, onions, and parsley; simmer covered for 30 minutes, or until vegetables and meat are tender. To make gravy: remove meat and vegetables from the pan to a warm platter; keep in a warm place covered loosely with foil.

Step 5: Pour 1/4 cup of water into a small bowl; add the flour and mix with a fork until smooth. Strain the liquid left in the pan. If necessary, add water to measure 2 cups. Return the liquid to the pan and stir in the flour mixture. Bring to boiling, stirring. Reduce heat and simmer for 3 minutes. Taste; add salt if desired. Spoon a little gravy over the meat, and serve. Goes very nicely with boiled potatoes.