3 to 4 lb. rump roast
granulated garlic, to taste
salt and pepper, to taste
1/4 cup extra virgin olive oil, canola or vegetable oil
1/4 cup all-purpose flour
2 cups water
1 medium onion, sliced in halves
baking pan and pot sprayed with non-stick cooking spray (Pam)

Preheat oven to 500°F.

Season roast all over with salt, granulated garlic and pepper. Heat oil in the pot on the stove top on medium-high. Once oil is hot, brown the roast on all sides in the oil. Take the roast out of the pot and place it in the pan after it is browned and put it in the oven for 10 minutes on 500°F.

Sprinkle the flour into the hot oil you just browned the roast in and stir to make a thick roux. Add the water and stir. Add salt and pepper to taste. Add the sliced onions. Let the onions soak up the roux for a minute or so.

Turn oven temperature down to 275°F and remove the roast from the oven. Add the onion roux to the roast by pouring it all around the roast and some on top.

Cook for 20 minutes per pound for a rare roast.

Submitted by: E. Weeks