3 lb. beef rolled rump roast
Salt and pepper to taste
1/4 c. butter
1 tbsp. flour
1/2 c. white wine
1 c. hot beef bouillon
1/2 c. minced onion
1/2 c. minced carrot
1/2 c. minced celery
4 whole cloves

Preheat oven to 325 degrees. Rub meat with salt and pepper. Brown roast in butter. Remove meat. Reserve pan drippings. Dissolve flour in wine and broth. Add flour mixture to pan drippings and simmer on low. Add vegetables and cloves. Remove pan from heat. Return roast to pan. Cover and cook slowly for 2 to 2 1/2 hours, until fork tender. Strain pan drippings in a sieve and serve as sauce with roast.