Rump Roast

3 or 4 lb rump (or bottom round) roast
4 potatoes peeled bunch carrots scraped and quartered
several small onions peeled 1 celery top leaves
2 bouillon cubes 1 large onion sliced
salt and pepper garlic salt
Worcestershire and tabasco sauce
Coat meat with flour and brown in a little oil in medium hot
dutch oven until brown on all sides. Be patient until
it is very brown so gravy will be good and dark. Season
all sides with salt, pepper and garlic salt.
Brown sliced onion around meat. Add bouillon cubes and 2 cups
of water. When this is boiling, add other spices; few
herbs too if you want. Cover and simmer 1 hour or more.
Add vegetables and simmer another hour. Add another cup or
two of water.
Mix thoroughly flour and water in a container and add to
liquid after removing meat and vegetables. Simmer until
gravy is thickened.

Leftovers:

Cut meat into cubes: dredge in flour and brown in oil.
Add water and stir to make more gravy.
Add leftover potatoes, onion, and carrots to make stew.