4-5 lb. beef rump roast
2 tbsp. oil
1 onion, sliced
1 garlic clove, crushed
1 tsp. thyme
1 tsp. marjoram
1 bay leaf, crumbled
8 whole black peppercorns
1 tsp. salt
1 can beef broth
12 sm. white onions
8 carrots, pared & halved
1 sprig parsley
3 potatoes, cut up

In oil brown roast with sliced onions. To drippings add garlic, thyme, marjoram, bay leaf, black peppers and salt; saute 1/2 minute. Add beef broth. Bring to boiling. Reduce heat to simmer, covered 2 1/2 hours. Turn meat occasionally. Add onions, carrots, parsley and potatoes and simmer, covered 30 minutes or until veggies are tender.