1 lg. rump roast
2 tsp. garlic salt
1/4 tsp. pepper
1 clove garlic
1 tbsp. vegetable oil
6 carrots
1/2 c. water
1 (6 oz.) can tomato juice
1/2 tsp. sweet basil
1 medium onion, finely chopped

Season meat with garlic and salt and pepper. Stick garlic in fat on roast. Heat oil in heavy pan. Brown meat on all sides. Add remaining ingredients, except carrots. Bake 3-4 hours at 325 degrees. Add carrots 1 1/2 hours before done. Thicken meat juice with flour to make gravy. Small whole potatoes may also be added with carrots.