4-5 lb. beef rump roast
3 tbsp. vegetable oil
1 lg. white onion, chopped
1 tbsp. parsley flakes
1 1/2 tsp. oregano
1 tsp. basil' 1 tsp. salt
1 tsp. garlic
1/4 tsp. pepper
2 lb. can tomatoes
1 c. water
1 pkg. shells
2 tbsp. flour

Brown meat on all sides in skillet in oil. After meat is browned, put all ingredients, up until the tomatoes, into the pot. Use only 1/2 of the cup of water. Cover and simmer for 2-2 1/2 hours.

In separate pot, cook shells. Put the 1/2 cup of water left and 2 tablespoons flour into sauce and stir. Cut meat and serve with shells and sauce.