MARINADE:

2 c. water
1 c. vinegar
3 carrots, cut up
2 stalks celery, cut up
1 onion, chopped
4 whole allspice
5 whole peppecorns
1 bay leaf

SAUCE:

4 tbsp. flour
1 pt. sour cream
1 1/2 c. strained cooking juices
1 c. beef both

5-6 lb. rump roast

Combine ingredients for marinade. Bring to boil and simmer for 10 minutes. Let cool. Season roast. Place in glass or enameled dish. Pour marinade over meat and cover with plastic wrap. Keep in refrigerator 24 hours, turning meat occasionally. Place roast in 350 degree oven. Roast about 1 1/2 hours or until meat is medium rare. Remove roast and place on cutting board.

Prepare sauce by mixing flour and sour cream in saucepan until smooth. Place saucepan over medium heat and slowly add strained cooking juices and broth. Stir constantly or until sauce thickens. Do not boil sauce. Serve sauce over roast meat and potatoes or dumplings.