3 to 4 lb. rump roast
1 c. Claret wine
2 lg. onions, sliced
1 lemon, sliced
2 tbsp. sugar
1 tbsp. salt
1 tsp. ginger
12 peppercorns
4 tbsp. cooking oil, or shortening
2 tbsp. flour

Place roast in deep bowl, add remaining ingredients except oil and flour. Cover and refrigerate 12 to 18 hours, turning occasionally. Remove roast from marinade and drain well.

Heat 2 tablespoons oil in Dutch oven, brown roast in hot oil, strain marinade and pour over roast. Cover and simmer 3 to 4 hours, adding small amount of water if necessary. Take roast out of Dutch oven, pour off and reserve remaining liquid.

Heat remaining oil in Dutch oven, stir in flour and brown lightly. Add pan juices and cook over low heat until thickened. Slice roast and place on hot platter, serve with sauce.