4 to 5 lb. boned rump or sirloin roast beef
Flour
Salt and pepper
2 onions, sliced
1/2 c. blackberry brandy
1 (10 oz.) can tomato puree
1 c. beef bouillon
1/2 c. water
Pinch of thyme
Pinch of marjoram
Salt and pepper as needed

Rub meat with flour, salt and pepper. Brown all sides in roasting pan over high heat. Add onions and cook until golden brown. Add 1/2 cup brandy, tomato puree, bouillon, water, herbs and seasonings. Cook, covered, in a 350 degree oven about 3 1/2 hours. Add bouillon as needed.