3-4 lb. rump roast, boneless
2 tbsp. Crisco oil
1/2 c. flour
2 tbsp. pepper
2 tbsp. minced garlic
2 med. diced onions
1 c. sliced mushrooms
1 can Franco-American mushroom beef gravy
2 c. water

Heat Crisco in large pot on medium. Mix pepper with flour. Roll roast in flour until covered. Cook roast in pot until brown (20 minutes). Pour garlic and onions over roast and bottom of pan. Simmer 5 minutes.

Pour water in pot. Bring to boil on medium high. Add mushrooms and gravy. Simmer 2-3 hours.