4-5 lb. rump or any other cut
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 lg. onions, coarsely chopped
1/2 c. cold water
1 c. (10 1/2 oz.) beef broth (I use 3 beef cubes in 10 1/2 oz. water)
1 bay leaf
1/2 c. vinegar
1/3 c. molasses

Mix together first 3 ingredients. Rub over meat or mix with liquids. Brown meat on all sides. Add onions, molasses, vinegar, bay leaf, water and beef broth. Simmer for 2 1/2 to 3 hours until fork tender. Remove meat. Cool, wrap and chill. Pour gravy through strainer and push through solids. Pour into glass container. If it doesn't make a quart, add water. Slice meat in serving pieces across the grain and heat in thickened gravy.