1 (3-4 lb.) rolled rump roast
1/2 c. flour
2 tbsp. cooking oil
1 c. chopped onion
2 garlic cloves, minced
1 tsp. beef bouillon granules
1 tsp. celery seed
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can tomato sauce
1/2 c. water
1/2 c. cold water

Coat roast on all sides with 1/4 cup flour. Brown on all sides in Dutch oven or heavy casserole in hot oil. Add onion, garlic, beef bouillon granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 cup water. Cover with tight-fitting lid. Cook over low heat until tender, 3-3 1/2 hours. Remove meat; keep warm.

Measure pan juices; add water, if needed, to make 2 1/2 cups. Blend together 1/4 cup flour and 1/2 cup cold water; stir into pan juices. Cook and stir until bubbly and smooth. Serve with rice or mashed potatoes. Yield 8 servings.