Rump Roast (No other cut, the rump is a must! Look for a lean roast.)
2 cans of beef broth
1 large onion
1 packet of Lipton's onion soup mix
3 packets of brown gravy mix
1 can of baby carrots
Heavy gauge pot
Chop one large onion and set aside.
Pour 2 tbsp of olive oil into the heavy gauge pot and start heating the oil.
Roll the roast into flour to coat all sides.
Add a dash of garlic powder to the heated oil.
With burner on high, brown the roast all the way around.
Place the "fat side" of roast on bottom of pot.
Sprinkle some black pepper on the roast.
Add the chopped onion and brown it around the edge of the roast.
Add beef broth about an inch deep.
Cover the pot with burner on high for about 5 minutes.
Turn heat down as low as you can go.
Add another inch of broth.
Add one packet of Lipton's onion soup mix and stir the broth.
Cover pot and keep it on low for about 30 minutes.
Add one packet of brown gravy mix and stir the mix.
Cover the pot and keep it on low. It's all about "low and slow".
Watch "Gone with the Wind" and "The Wizard of Oz"
In short, slow cook this roast for hours. (six hours makes it oh so tender)
Take the roast out of the pot and place it on a cutting board.
Slice the roast fairly thin and against the grain. Set aside. (I like to use an electric knife.)
Add 2 more packets of brown gravy mix.
Turn the heat up to medium/high and start whisking the broth.
After the broth thickens into gravy turn the heat back to low.
Add the sliced meat.
Add the can of baby carrots.
Wait for the kids to come home and serve.
You will probably want to whip up some mashed potatoes toward the end of "The Wizard of Oz". This dish is great with mashed potatoes.