1 beef rump roast
3 cloves garlic, cut in slivers
1 lg. onion, cut in rings
2 beef bouillon cubes
Salt & pepper

Stuff roast with garlic (place slivers into small cuts on all sides). Coat all sides with salt and pepper; rub in well. Sear meat on all sides, browning well (the brown on the bottom of the pot will color the gravy). Add 2 cups water (be careful not to get burned). Place onion slices on top of roast. Add bouillon. Cook in covered pot for at least 2 hours, adding water if needed.

To make gravy, add running water very slowly to 1/4 cup flour to fill 1 cup. Pour flour mixture through strainer into boiling meat drippings, stirring constantly. Reduce heat and cook for 3 to 5 minutes. Serve over cooked rice.