5 lbs. beef rump roast
2 tbsp. vegetable oil
2 c. dry red wine (Burgundy)
1 (10 1/2 oz. can condensed beef bouillon, undiluted
1 (8 oz.) can tomato sauce
1 clove garlic, minced
1 tsp. dried thyme
1 bay leaf
2 whole cloves
2 parsley sprigs
3/4 tsp. Tabasco sauce
1 tsp. salt
16 sm. carrots, pared
4 tbsp. butter
1/2 lb. med. mushrooms, cut in half
20 sm. white onions, peeled
1 tbsp. sugar
2 tbsp. cornstarch
1/4 c. cold water
1/4 c. chopped parsley, optional

Heat oil in heavy kettle and brown meat on all sides. Pour off and discard fat. Add wine, bouillon, tomato sauce, garlic, thyme, bay leaf, cloves, parsley sprigs, pepper sauce, and 1/2 teaspoon of the salt. Cover; bring to a boil. Place in a 325 degree oven and roast 3 to 3 1/2 hours.

After meat cooks 2 1/2 hours, put carrots in skillet in enough salted water to cover them. Boil until tender, about 12 minutes. Drain, discarding water. Add 2 tablespoons butter to skillet; saute carrots until lightly browned. Put carrots on a serving platter and keep warm.

Add mushrooms to same skillet. Cook, stirring until tender. Put on serving platter with carrots. Peel onions and cut an X at one end of each. Place onions in large skillet. Add enough water to cover. Add remaining 2 tablespoons butter, sugar, and remaining 1/2 teaspoon salt. Bring to a boil; cook until all water evaporates.

Shake skillet to brown onions. Place onions on serving platter with other vegetables and keep warm. Remove meat from kettle and put on serving platter. Skim fat from the kettle.

Blend cornstarch and 1/4 cup cold water. Bring liquid in kettle to boiling; stir in cornstarch mixture. Cook, stirring constantly, until gravy boils and thickens. Serve gravy in gravy boat. If desired, sprinkle roast with chopped parsley.