Makes 8 servings.

2 1/2 lb. boneless beef rump roast (rolled)
1 tbsp. plus 1 tsp. vegetable oil
2 c. sliced carrots
1 lg. celery rib, cut into 1 inch pieces
1 garlic clove, sliced
4 med. carrots (3 to 4 oz. each), cut into 1 inch pieces
3 c. water
1/4 c. tomato puree
4 packets instant beef broth and seasoning mix
2 whole cloves
1 bay leaf
Dash each thyme leaves, salt and pepper
2 tbsp. plus 2 tsp. all-purpose flour

On rack in roasting pan roast at 325 degrees F. until rare, about 45 minutes; remove from oven and set aside.

In 3 quart saucepan heat oil over medium heat; add onions, celery and garlic and saute briefly (do not brown). Add meat and remaining ingredients except flour; bring liquid to a boil and stir. Reduce heat to low, cover, and let simmer until meat is fork tender, 2 to 2 1/2 hours.

Remove meat from pan and let stand for 10 minutes; slice meat against the grain. Arrange on serving platter and keep warm. Remove cloves and bay leaf from vegetable mixture; transfer mixture to blender container, add flour and process until smooth. Return to saucepan and cook until heated and thickened; serve over pot roast.

Each serving provides: 4 Protein Exchanges, 1 3/4 Vegetable Exchanges; 1/2 Fat Exchange; 15 calories Optional Exchange.

Per serving: 313 calories, 35 g protein, 13 g fat, 12 g carbohydrate, 535 mg sodium, 103 mg cholesterol.