1 tbsp. butter
6 lb. boneless beef rump roast
Salt and pepper
4 c. water
1 sm. onion, coarsely chopped
2 tsp. Worcestershire sauce
1 clove garlic, minced
8 sm. carrots

Use electric fry pan. Preheat at 350 degrees with high dome cover. Melt butter and brown meat on all sides. Add salt and pepper, water, onion, Worcestershire sauce and garlic. Bring to boil, cover and simmer 3 - 3 1/2 hours or until meat is tender, adding the carrots the last 45 minutes. Serves 8-10.