4 lbs. boned beef rump roast
1/4 c. flour
2 tbsp. shortening
2 tsp. salt
2 med. onions, quartered
1 tsp. caraway seed
1/2 tsp. pepper
1 1/2 c. tomato juice

Flour the meat and brown it in hot shortening. Add salt, onions, caraway seeds, pepper and tomato juice. Cover and cook over low heat, about 3 1/2 hours. If necessary add a little water during cooking time. When the meat is tender, place it on a hot platter. Thicken the liquid in a pan and serve with hot buttered noodles.