3 1/2 to 4 lb. pot roast

Trim off all skin and fat. Wrap in double thickness paper towels and refrigerate overnight. Remove damp towels and rewrap for several hours more. Rinse meat lightly under cold water and pat dry. Rub flour lightly on all sides.

Heat oil in heavy pot. When hot add rump roast and brown on all sides, turning frequently.

Chop 2 medium onions and 2 cloves of garlic.

When meat is browning on last side, add onions and garlic. Saute, stirring frequently with spatula.

When onions are slightly limp, add water reaching half way up sides of meat. Add salt and pepper to taste. Bring to boil and simmer, turning every half hour until meat is fork tender.

For gravy put onions and garlic in sieve and mash adding residue to gravy. Add cornstarch (1 or 2 tablespoons) with cold water. Cook and stir until thickened.