3 lb. rump roast
1-2 cloves garlic
Carrots
Season salt and pepper
Potatoes
Mushrooms

Wipe roast, cut off excess fat. Salt and pepper. Brown meat slowly in heavy pot, browning all sides. When nicely brown, add 2 cups of water or beef stick. Simmer slowly, adding water when necessary for 1 1/2 to 2 hours until fork comes out easily when testing. Remove roast. Add potatoes, mushrooms, or nay necessary to make gravy. Season to taste and thicken with cornstarch and water mixed. Can add gravy. Season to taste and thicken with cornstarch. Can add gravy master if not brown enough. Cut meat and serve with gravy.