3 to 4 lb. beef rump roast
2 tbsp. flour
1 tsp. salt
Dash pepper
2 tbsp. Crisco
1 (12 oz.) can beer
2 bay leaves
6 sm. whole onions
4 med. carrots, pared & cut in 1-inch pieces
1/2 c. cold water
1/4 c. flour
2 tbsp. ketchup

Coat roast with 2 tablespoons flour. Season with salt and pepper. In Dutch oven or large skillet, brown roast on all sides in hot Crisco. Add 1/2 cup of the beer and the bay leaves. Cover tightly; simmer 1 1/2 hours. Remove bay leaves. Add onions and carrots. Cook 1 hour more or until meat and vegetables are tender; remove to heated platter. Skim fat from pan juices. Add enough remaining beer to make 1 1/2 cups liquid. Combine cold water and remaining 1/4 cup flour; stir into juices with ketchup. Cook and stir until thickened and bubbly. Season to taste. Cook and stir 2 to 3 minutes more. Makes 6 to 8 servings.