1 (3 to 3 1/2 lb.) boneless beef rump roast
2 tbsp. vegetable oil
1 (14 1/2 oz.) can beef broth
1 (6 oz.) can tomato paste
1 (4 oz.) can mushroom stems and pieces, drained
1 medium onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
2 tsp. salt
1/8 tsp. pepper
2 tbsp. flour
1/4 c. cold water

In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3 1/4 hours or until the meat is tender. Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Yield: 6 to 8 servings.