1/2 c. sherry
1 (14 oz.) bottle catsup
1 tsp. marjoram
1 tsp. rosemary
Salt and pepper
Garlic powder to taste
1/2 chopped onion
1/4 c. water

Brown rump roast. In a large pot combine above ingredients with the rump roast fat side up. Cover and simmer 2-3 hours (based on 5 pound rump roast).