4 to 5 lb. beef rump roast
2 tbsp. salad oil
2 tbsp. butter or regular butter
1 sm. onion, sliced
1 clove garlic, crushed
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 bay leaf, crumbled
8 whole black peppers
1 tsp. salt
1 (10 1/2 oz.) condensed beef broth, undiluted
12 sm. white onions
8 carrots, pared and halved (1 lb.)
1 sprig parsley
3 tbsp. flour

1. Wipe roast with paper towels. In hot oil and butter in 5 quart Dutch oven or heavy kettle over medium heat, brown roast with sliced onions, turning roast with two wooden spoons, until browned on all sides, 25 minutes.

2. To drippings, add garlic, thyme, marjoram, bay leaf, black peppers, and salt; saute, stirring 1/2 minute.

3. Add beef broth. Bring to boiling, then reduce heat to simmer and cook just below the boiling point, covered, 2 1/2 hours. Turn meat occasionally, so that it will cook evenly. Add onions, carrots and parsley and simmer, covered, 30 minutes or until vegetables and meat are tender.

4. To make gravy; transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2 cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return to Dutch oven.

5. Pour 1/4 cup water into measuring cup. Add flour, and mix with fork until smooth. Stir into liquid in Dutch oven and bring to boiling, stirring constantly. Reduce heat; simmer 3 minutes. Taste; add salt if desired. Serves 10.