4-5 lb. beef rump roast
2 tbsp. salad oil
2 tbsp. 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.) can condensed beef broth, undiluted
8 halves, pared carrots (1 lb.)
12 sm. white onions, peeled
1 sprig parsley
3 tbsp. flour

Whip roast with damp paper towels. In hot oil and butter, in a 5 quart Dutch oven or heavy kettle, over medium heat: brown roast along with sliced onion (onion browns and gives a good dark color and rich flavors to pan drippings), turning roast with two wooden spoons, until well browned on all sides (25 minutes in all). Slow browning gives the meat and gravy a better flavor and color.

To drippings in Dutch oven, add garlic, thyme, marjoram, bay leaf, black peppers, and salt. Stir 1/2 minutes (this restores flavor to herbs, and meat absorbs seasonings). Add beef broth (you may substitute tomato juice, stewed tomatoes, beer or red wine - burgundy is excellent - to vary the flavor). Bring to boil; then reduce heat to simmer (cook just below the boiling point) covered for 2 1/2 hours. Turn meat occasionally so that it will cook evenly. Add carrots, onions, and parsley; simmer covered 30 minutes, or until vegetables and meat are tender.

GRAVY:

Remove meat and vegetables from Dutch oven to a warm platter; keep in a warm place covered loosely with foil. Pour 1/4 cup cold water into measuring cup, add flour; mix with fork until smooth. (If flour is added to the water, it will dissolve more easily.)

Strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return to Dutch oven. Stir flour mixture into liquid in Dutch oven; bring to boil, stirring. Reduce heat; simmer 3 minutes. Taste, add salt if desired. Spoon a little of the gravy over the meat; then pass with vegetables. Nice with noodles or boiled potatoes.