3-4 lb. boned rump pot roast
3/4 c. dry red wine (or 1/4 c. lemon juice and 1/2 c. water)
2 tbsp. dark corn syrup
4 slices uncooked bacon, cut in small pieces
1 med. onion, sliced
2 cloves garlic, sliced
2 bay leaves
4 whole cloves
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. corn oil
1 1/2 c. water
2 tbsp. cornstarch
1 lemon, thinly sliced

Mix together wine, corn syrup, bacon, onion, garlic, bay leaves, cloves, ginger, salt and pepper. Pierce pot roast several times with a fork. Pour marinade over meat and refrigerate overnight, turning at least once.

Remove meat, reserving marinade. Heat corn oil in heavy pot over medium heat; add meat and brown on all sides about 15 minutes. Stir in 1 cup water in reserved marinade and pour over meat.

Cover and simmer 2-2 1/2 hours or until meat is tender. Remove meat from pot. Pour off any excess fat. Mix cornstarch and 1/2 cup of water; stir in to make gravy. Boil 2 minutes. Place meat back in gravy, keep hot. Garnish with lemon slices if desired.