3-4 lb. rump roast of beef
2 tbsp. oil
1 c. (about 2 med. size) coarsely chopped onions
4 cloves garlic, minced or crushed in a press
2 beef bouillon cubes
1 c. hot tomato juice
1 c. red wine
1/2 c. chopped celery leaves
2 tsp. chopped parsley
6 whole cloves
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper

In a heavy pot having a tight lid or Dutch oven, lightly cook the onion and garlic in oil. Remove the onion, then brown the meat on all sides over medium heat. Dissolve bouillon cubes in the tomato juice. When meat is browned, return the onion to the pot; add the tomato bouillon and the remaining ingredients. Bring to boil; loosen all drippings from the bottom of the pot.

Cover and simmer 2 1/2 - 3 hours or until meat is tender. Add hot water or wine if necessary. During the last half hour carrots and potatoes may be cooked in the pot making this a one pot meal. The liquid can be thickened to make a gravy.