4-5 lbs. beef rump roast
2 tbsp. salad oil
2 tbsp. butter
1 sm. onion, sliced
1 tsp. thyme
1 tsp. dried marjoram
1 clove garlic, crushed
1 c. red wine
1 bay leaf
8 whole peppercorns
1 tsp. salt
1 can condensed beef broth
8 carrots, pared & halved
1 lb. can whole green beans
2 tbsp. flour
1 sprig parsley
12 sm. white onions

Dry roast with paper towels. In Dutch oven brown roast with sliced onions in hot oil over medium heat. Brown well on all sides. To the drippings add garlic, thyme, marjoram, bay leaf, black peppercorns and salt. Saute 30 seconds. Add beef broth and wine. Bring to a boil. Reduce heat to simmer and cover for 2 1/2 hours. Turn meat occasionally to cook roast evenly. Add whole onions, carrots, beans and parsley. Simmer, covered for 30 minutes until vegetables are tender.