2 garlic cloves
1 (5 lb.) bottom round rump roast or any less tender roast
1/2 c. flour
1/4 c. salad oil
2 med. carrots
2 (8 oz.) tomato sauce
1 tbsp. salt
1/4 tsp. pepper
2 med. onions
1 pkg. dry onion soup mix

Crush garlic; rub into roast. On wax paper coat meat with flour. In 8 quart Dutch oven over high heat, brown roast on all sides.

Add tomato sauce and remaining ingredients. Heat to boiling; reduce heat to low. Cover Dutch oven and simmer for 4 hours, or until meat is fork tender, turning it occasionally. When cooked, transfer to warm platter.