4 to 5 lb. rump or sirloin tip roast
4 to 5 c. water
4 to 5 tbsp. Kitchen Bouquet
Salt
Pepper
1 med. onion, sliced
Beef bouillon

Cook roast in roaster pan, uncovered, for 45 minutes at 400 degrees. Reduce heat to 325 degrees. Remove roast; add 4 to 5 cups of water mixed with 4 to 5 tablespoons Kitchen Bouquet. I also add 3 to 4 teaspoons beef bouillon or 3 to 4 cubes. Bake for 2 to 2 1/2 hours. Remove; let sit until cool (even overnight). Skim any fat off, if desired. Slice roast thick for dinner or thin if you'd like to use it on a bun for French dip. Return slices to liquid. Simmer in Dutch oven or deep skillet for about an hour. Thicken gravy with cornstarch and water to adjust consistency.