5 1/2 lb. rump roast
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. powder garlic
4 tbsp. vegetable oil
2 lb. sliced onions (1/8 inch)
1 c. water
3 cubes beef bouillon

Pat meat dry; sprinkle with salt, pepper and garlic powder. Heat 3 tablespoons oil in large heavy pot over medium heat. Add meat; brown well on all sides. Remove meat. Add remaining tablespoon oil to drippings; stir in onions. Cook about 3 minutes until lightly browned, beginning to soften. Return meat to pot; spoon some onions over top. Add water and bouillon cubes. Cover and bring to boil. Place in preheated 300 degree oven. Cook 3 1/2 hours or until meat is tender and well done. Cut meat in thin slices; serve topped with onions. Pass pan juices.