3-4 lb. boneless rump roast
2 tbsp. vegetable oil
1/2 tsp. beef bouillon granules
1 bay leaf
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
2 onions, quartered
2 carrots, scraped & sliced
2 tbsp. flour
3 tbsp. water
1 (8 oz.) carton sour cream
Hot cooked noodles

Brown roast on all sides in hot oil in large Dutch oven. Combine 1/2 cup water and bouillon granules. Add to Dutch oven. Add bay leaf, salt and pepper. Cover and reduce heat. Simmer 2 1/2 hours. Add onions and carrots. Cover and cook 30 minutes or until vegetables are tender.

Remove roast and vegetables from Dutch oven and keep warm. Remove bay leaf and discard. Combine flour and 3 tablespoons water, stir into pan drippings. Cook, stirring until gravy is smooth and thickened. Add sour cream and vegetables to gravy, stirring until heated. Place cooked noodles on serving platter. Slice roast and arrange roast and vegetables on noodles and serve with gravy.