1 beef rump roast (4-5 lb.)

Rub with lots of garlic salt. Slice 4 garlic cloves thin and stick into all sides of the beef.

Make a sauce of: 1 tsp. paprika 1 tsp. salt 1 tsp. pepper 1 tbsp. salad mustard

Rub on meat. Sear on all sides of roast. Cut up 4 large onions and put in bottom of roasting pan. Place roast on top.

Mix and pour over roast: 1 1/2 c. water 1/2 c. cooking sherry 1 beef bouillon cube

Cover and roast slowly at 325 degrees for 2 1/2-3 hours. Remove meat to cool. Slice thin (1/8-1/4 inch). Thicken gravy, pour over meat and return to refrigerator. When ready to use, reheat slowly at 325 degrees.