4-5 lb. boned rump or sirloin roast
Flour
Salt & pepper
2 onions, sliced
2 carrots, sliced
1 stalk celery
1/4 c. brandy
1 (8 oz.) can tomato puree
2 c. beef broth, canned
1 c. white wine
Pinch of thyme
1/4 bay leaf, crumbled
Salt & pepper