2 lbs. boneless rump roast
3 slices bacon
1 lg. onion, sliced
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tsp. Italian herbs
3 tbsp. all purpose flour
2 tbsp. granulated sugar
2 tsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 1/2 c. beef broth

NOTE: Best if made a day ahead.

1. Fry bacon in heavy skillet, remove and save.

2. Brown roast on all sides in bacon drippings then transfer to a casserole dish.

3. Sprinkle roast with salt, pepper, garlic powder and Italian herbs.

4. Add onions to skillet. Saute until transparent and tender then place on roast.

5. Stir flour into remaining bacon drippings.

6. Add Worcestershire sauce, vinegar and sugar to the flour mixture. Blend well.

7. Gradually add beef broth to skillet, stirring. Simmer for a few minutes.

8. Pour broth mixture over beef and onions.

9. Cover casserole. Bake at 350 degrees for 1 3/4 hours. Stir sauce and baste roast a couple of times during baking time.

10. Sprinkle crumbled bacon over roast, serve with egg noodles. NOTE: I cut the roast into bite size pieces after baking and let the pieces marinade in the sauce overnight. (Reheat. Serve.) 5 to 6 servings.