3 to 4 lb. rolled beef rump roast
3 to 4 cloves of garlic, minced
2 (8 oz.) cans tomato sauce
2 c. burgundy (or other red table wine)
2 slices of an orange
1/2 c. chopped parsley
1/2 tsp. thyme
1 carrot, sliced
16 sm. white onions
Salt and pepper to taste

Spray Dutch oven with Pam and brown meat, using no fat. Add garlic, tomato sauce, wine, orange, celery, parsley, thyme and carrot. Season with salt and pepper.

Cover and simmer gently about 4 hours or until beef is VERY tender, turning meat occasionally and adding water if necessary. Add onions about 20 minutes before the end of the cooking time. Transfer meat to a hot platter.

Adjust seasonings in gravy and serve with the meat. Meat may be cooled, sliced and reheated in the gravy. Flavor improves with each reheating. Freezes well. Serves 8. (About 325 calories per 3 ounce serving.)