3 lb. boneless rump roast
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. oil
1 tbsp. brown sugar
2 bay leaves, crushed
2 med. onions, sliced
2 med. carrots, sliced
2 stalks celery, sliced
1/2 can beef broth
1/2 c. red wine
1 apple, peeled, sliced

SAUCE:

Pan juices, about 1 1/2 c.
1/2 c. beef broth
1 tbsp. cornstarch
1/2 c. half and half

Combine flour, salt and pepper. Dredge pot roast in seasoned flour. In a large frying pan brown pot roast in oil on all sides. Transfer roast to a deep casserole or pan with lid. Sprinkle roast with brown sugar and bay leaves. Add onions, carrots and celery. Add beef broth and red wine.

Bring to a boil. Cover with lid. Cook meat in oven at 325 degrees for about 2 1/2 hours or until meat is tender. Check for doneness. Add apple slices to meat the last 30 minutes.

For sauce, strain pan juices and add beef broth in a saucepan. Mix cornstarch with a little water. Bring pan juices and broth to a boil. Add cornstarch mixture. Cook, stirring constantly, until thickened. Taste. Add more seasonings if needed. Slice meat. Serve with sauce spooned over.