3 1/2 - 4 lbs. rump roast
1/2 stick butter
1 med. onion, sliced
Salt and pepper
2 c. water
4 packets beef bouillon OR 1 pkg. Lipton onion soup mix
1 pkg. fresh carrots, scrubbed & cut into sticks

Brown rump roast well on all sides in Dutch oven on top of range with butter. This should take a good 5-10 minutes depending on size of roast. Add onions and saute a minute or two. Add salt and pepper to taste. Stir in beef bouillon. Cover pot and on low flame, simmer 4-5 hours.

During last hour of cooking, add carrots. Remove roast, let cool a minute and slice. Remove carrots to serving dish. Thicken remaining juices with flour and water. Serve.