4 lb. tip or rump roast
1 tbsp. vegetable oil
1 tbsp. cracked pepper
3 1/4 c. water
6 beef bouillon cubes
3/4 c. cold water
1/3 c. all purpose flour

Cook roast in oil in Dutch oven over medium to low heat until brown; sprinkle with pepper. Add 3 1/4 cups water and the bouillon. Heat to boiling; reduce heat. Cover; simmer on top of range or cook in 325 degree oven until tender, about 3 hours.

Remove roast to warm platter. Reserve 3 cups drippings in Dutch oven; skim excess fat. Shake 3/4 cup cold water and the flour in a tightly covered container; stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with roast. About 12 servings.