1 (4 lb.) rump roast or eye round
2 tbsp. oil
1 lg. onion, chopped
2 lg. carrots, cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
1 (10 1/2 oz.) can beef consomme
2 lg. bay leaves
1 tsp. dried parsley
1 generous pinch of garlic powder
1 generous pinch of thyme

Wash and dry meat. Trim off excess fat. Heat oil in a Dutch oven over high heat, then brown meat on all sides. Remove meat, reduce heat, add vegetables and saute until onion is soft. Add consomme.

Return meat to pot. Add seasonings and enough water so half the roast is covered. Adjust heat so meat is simmering. Cover with lid and simmer until meat is tender (2 - 2 1/2 hours).

After 1 hour, turn meat over and add water if needed. When done, remove meat and thicken liquid with a roux for gravy. Remove bay leaves.