Herbed Rump Roast

Ingredients

• 3- to 4-pound boneless beef round rump roast
• 2 tablespoons cooking oil
• 1 cup chopped onion
• 1 teaspoon instant beef bouillon granules
• 1 teaspoon dried marjoram, crushed
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 1 clove garlic, halved
• 1/4 cup all-purpose flour
• 1 tablespoon snipped parsley

Instructions

1. Trim fat from roast. In a Dutch oven brown roast in hot oil. Drain fat. Combine onion, bouillon granules, marjoram, thyme, bay leaf, garlic, 1/2 cup water, and 1/4 teaspoon pepper. Add to roast. Bring to boiling; reduce heat. Cover. Simmer 1 1/4 to 2 1/2 hours or till meat is tender. Remove meat from pan. Discard bay leaf.
2. For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 1/4 cups. Combine flour, parsley, and 1/2 cup water. Stir into juices. Return roast to pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Season to taste. If desired, sprinkle with additional snipped parsley.
3. Crockery-cooker directions: Unite and trim fat from roast. Brown as above. Arrange the pieces in the bottom of a 3 1/2- or 4-quart electric crockery cooker. Add onion, bouillon granules, marjoram, thyme, bay leaf, garlic, 1/2 cup water, and 1/4 teaspoon pepper. Cover; cook on low heat, simmering for 8 to 12 hours. Prepare gravy as above in a saucepan.
4. Oven directions: Trim fat from roast. Brown meat as above, using an ovenproof Dutch oven. Combine onion, bouillon granules, marjoram, thyme, bay leaf, garlic, 1/2 cup water, and 1/4 teaspoon pepper. Add to Dutch oven. Bake, covered in a 350° oven for 1 1/2 to 2 1/4 hours or till tender. Continue as above.