3 lb. rump roast
1/2 c. sliced carrots
1/2 c. thinly sliced onions
1/2 c. celery
3 c. dry red wine (or 3 c. beef stock)
1 minced garlic clove
1 tbsp. olive oil
Salt & pepper

Brown roast on all sides in olive oil. Remove roast. Add a little more oil if needed to lightly brown vegetables. Add garlic then browned meat. Add wine and bring to a boil. Reduce heat and cover. Simmer for 1 3/4 to 2 hours or until meat is very tender. Remove meat, cover to keep warm. Turn heat to medium high and mash the vegetables. Cook down for about 5 minutes. For a thicker gravy make a flour water paste, add to gravy. Slice meat.