5 lb. rump roast, sprinkled with flour
3 onions
3 bay leaves
12 ginger snaps
Gravy master

Sprinkle the meat with flour and salt and pepper. Brown meat in Dutch oven; put water in pot, cover halfway. Cut up the onions and put in the pot with bay leaves. After it starts to boil, turn down. Add 2 to 3 ginger snaps at a time (crumbled). Add Gravy master. Stir and turn. Keep adding ginger snaps until gravy thickens; cook 2 1/2 hours. Serve with red cabbage and green beans.