1 (4 lb.) beef rump roast
1 clove garlic
1/4 tsp. pepper
1 tsp. salt
2 onions, sliced
3 tbsp. bacon drippings
2 carrots, sliced
1 stalk celery, diced
1 sprig parsley
1 bay leaf
1 sprig thyme
2 c. red wine, dry
1 c. tomato puree

Rub roast with garlic, pepper and salt. Brown onions in bacon drippings; remove. Brown roast on all sides. Add vegetables and brown. Add parsley, bay leaf, thyme, wine and tomato puree. Cover and bake for 3 1/2 hours in a 350 degree oven. Add small amount of hot water during baking, if desired.