4-5 lbs. beef rump roast
2 tbsp. salad oil
2 tbsp. butter
1 sm. onion, sliced
1 clove garlic, crushed
1 tsp. thyme
8 carrots, pared and halved
1 sprig parsley
1 bay leaf, crumbled
8 whole black peppers
1 tsp. salt
1 (10 oz.) can condensed beef broth, undiluted
12 sm. white onions
1 tsp. dried marjoram
3 tbsp. flour

Wipe roast with paper towels. In hot oil and butter in Dutch oven, over medium heat, brown roast with sliced onions, turning roast with two wooden spoons until browned on both sides. 25 minutes.

To drippings add garlic, thyme, marjoram, bay leaf, black peppers and salt. Saute and stirring for 1/2 minute.

Add beef broth. Bring to boil, reduce heat to simmer and cook just below the boiling point covered. 30 minutes or until vegetables and meat are tender.

To make gravy: transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. In 2 cup measuring cup strain the remaining liquid from the Dutch oven. If necessary, add water to measure 2 cups. Return to Dutch oven.

Pour 1/4 cup water into measuring cup. Add flour, and mix with fork until smooth. Stir into liquid in Dutch oven and bring to boil, stirring constantly. Reduce heat, simmer 3 minutes. Serves 10.