4 to 6 lb. boneless beef rump roast
2 tbsp. shortening
1 c. dry red wine
1 c. beef broth
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. ground thyme
1/4 tsp. pepper
1 bay leaf
1 clove garlic
1/4 c. flour

In Dutch oven, brown meat slowly in hot shortening. When brown, add 1/2 of wine, broth, onion, thyme, pepper, bay leaf, and garlic. Cover pan. Bake 325 degrees for 2 1/2 to 3 hours.

Remove strings from meat. Place on platter, keep warm! Skim excess fat from pan juices, discard bay leaf. Add enough water to juices to total 2 cups of liquid. In roaster pan, blend other 1/2 of wine, juices and flour. Cook and stir until thick. Serve over meat.