4 lbs. rump or chuck roast
Salt and pepper to taste
1/2 c. soy sauce
5 tbsp. olive oil
2 cloves garlic
2 onions, chopped
3 tbsp. flour (for gravy)
3 sprigs parsley
1 bay leaf
1/2 tsp. thyme
1 qt. boiling water

Sprinkle the meat with salt, pepper, garlic, and soy sauce. Marinate 1 hour or overnight. Heat the oil in pan large enough to hold the beef. Brown both sides; add remaining ingredients (including marinade). Cover and simmer slowly until tender.

Thicken the gravy with the flour. If necessary, add more water and soy sauce while roast is cooking.