1/4 c. olive oil
1/4 c. ruby port
4 tsp. onion powder
1 tsp. ground thyme
1 tsp. ground marjoram
1/2 tsp. rosemary leaves, crushed
1/4 tsp. garlic powder
5 lb. rump roast

Combine first 7 ingredients and rub into meat. Wrap in aluminum foil and refrigerate overnight. Next day roast meat in a preheated 325 degree oven 2 1/2 hour or until of desired doneness. Remove from oven and allow to stand in warm place. Serve with following Franciscan Sauce.

FRANCISCAN SAUCE:

1/4 c. butter
1/4 lb. mushrooms or 1 pkg. frozen artichokes hearts, defrosted
Pan drippings from meat
1 c. red dinner wine or water
2/3 c. ruby port or water
2 beef bouillon cubes
1 1/2 tsp. onion powder
1/4 tsp. marjoram, rosemary leaves and thyme
1/8 tsp. garlic powder, ground cloves, and grated orange peel
1 1/2 tbsp. cornstarch
1 c. water

Melt butter in a small skillet. Saute mushrooms or artichokes until lightly browned. Reserve. Pour off meat juices from roasting pan and spoon off all but 2 tablespoon fat. Return juices to pan and add next 10 ingredients. Cook over high heat, stirring constantly to blend in dark particles, until liquid is reduced to 1/2. Mix cornstarch and water and add to pan liquid. Continue cooking, stirring constantly until mixture boils and thickens. Strain. Add cooked artichoke hearts or mushrooms, cover and keep sauce hot until serving. Serves 8.