8 lb. rump roast, trimmed
1/2 lb. butter
1 clove garlic, cut
1 tsp. rosemary
2 (12 oz.) cans tomato paste
1 lg. can chicken broth
1 stick celery, finely chopped

Mix all together except meat and cook 1/2 hour on the stove top. Pour over roast and cook in oven for 3 hours at 350 degrees. Shred meat with fork.