3 to 8 lb. rump roast
2 cans Campbell's beef broth
salt to taste
pepper to taste
baby carrots to taste, diced
potatoes to taste, diced

Place roast in large baking bowl or pan. Pour broth over roast and sprinkle lightly with salt and pepper. Cover baking dish. Cook roast for 1 to 1 1/2 hours at 350°F. Turn oven heat down to 250°F and cook until roast is tender. A large roast will take at least 4 hours. Place carrots and peeled, halved potatoes around roast for the last hour of cooking. Uncover the roast periodically while cooking and ladle broth over meat to keep tender.