5 to 7 lb. rump roast
Garlic cloves (enough to stuff throughout entire roast)
5 sm. cans Del Monte tomato sauce
2 sm. bay leaves
Chili powder
1 can water to each can of tomato sauce
Shell macaroni (med. size)

Preheat oven to 350 degrees. With paring knife, cut slits into roast and insert garlic cloves all throughout roast. Grease deep roasting pan. Rub Crisco oil all over roast. Brown roast in oven, turning often, for 1 hour, uncovered, then add tomato sauce, water, bay leaves, salt, pepper, and chili powder (amount depends on desired taste). Cook, uncovered, for 3 1/2 hours or 30 minutes for each pound of meat. Take roast from pan and add precooked macaroni.

Note: I use 1/2 bottle of small chili powder (Gebhardt).