6 lb. boned rump pot roast
1/3 c. all-purpose flour
2 tbsp. beef fat or shortening
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 c. wine vinegar
2 thin slices lemon
1 lg. onion, sliced
#2 1/2 can tomatoes
2 c. small onions
8 sm. carrots
3 tbsp. flour
1/2 c. water
1 bouillon mix

Sprinkle beef with 1/3 cup flour. Brown 15 to 20 minutes in fat in Dutch oven on moderate heat. Sprinkle with salt and pepper as it browns. Add oregano, lemon, onion and tomatoes. Cover pot tightly and let simmer over low heat. Turn roast occasionally. Cook 3 1/2 hours. Add onions and carrots and simmer 1 hour longer. Add bouillon mix with white wine vinegar, hot water and 3 tablespoons flour. Remove roast to platter and surround with vegetables. Serve.