3 lbs. boneless beef rump roast
1/4 tsp. pepper
1 c. beef broth
1 tsp. paprika
3 bay leaves
1 tbsp. cornstarch, if desired
3 tbsp. water, if desired
1/2 tsp. salt
1/2 tsp. allspice
2 c. onions, peeled, quartered (3 med.)
4 lg. carrots, peeled, cut in half
4 c. potatoes, peeled, quartered

Heat oven to 325 degrees. Trim any excess fat from meat. Place in 4 quart Dutch oven; sprinkle with salt and pepper. Add onions, broth, paprika, allspice and bay leaves. Cover; bake at 325 degrees for 2 hours.

Add carrots and potatoes; bake an additional 45 to 60 minutes or until meat and vegetables are almost tender. Remove bay leaves.