5-7 lb. rump roast
1 tbsp. oil
1 bottle chili sauce
3 bay leaves
3 med. onions, chopped
3 cans beef broth
1/2 tsp. paprika
1/4 tsp. allspice
Salt & pepper to taste

In large pan or Dutch oven, brown meat in tablespoon of oil. Add onions and brown. Add 3 cans broth, chili sauce and spices. Cover pot with foil, cut 3 to 4 holes in foil. Bake at 325 degrees for 3 1/2 hours. Take roast out of broth, cool, slice thin. Return meat to broth and marinate 1 to 2 days (in refrigerator). Be sure meat is completely covered with broth. Heat before serving. Gravy can be thickened before serving over rice or cooked noodles. Serves 8 to 10.