3 - 4 lb. rump or bottom round roast
3 tbsp. Crisco
2 cloves garlic, chopped
1/2 c. bread crumbs
2 tsp. mixed thyme, basil and marjoram
5 lg. carrots, quartered
1/2 c. stock (1/2 c. water plus 1 beef bouillon cube)
Salt and pepper to taste
1/2 lb. mushrooms, sliced thin
1/2 c. red wine

Brown roast well in Crisco. Remove and place in roasting pan. Mix garlic with bread crumbs, salt, pepper and herb mixture; moisten with fat used to brown meat. Place on top of meat. Place mushrooms on stuffing and around meat. Place carrots around meat. Pour stock and wine over top; cover. Bake at 325 degrees for 4 hours. Serves 6.