Beef Rump Pot Roast-Herb Gravy - cooking recipe

Ingredients

3 to 5 lb. beef rump roast
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 Tbsp. cooking fat
1 beef bouillon cube
1/2 c. hot water
2 bay leaves
1/2 tsp. garlic salt
1/2 tsp. marjoram
1/4 tsp. basil
flour for gravy

Preparation

Combine flour, salt and pepper.
Dredge pot roast in seasoned flour and brown in fat in Dutch oven.
Pour off drippings. Dissolve bouillon cube in hot water.
Add bouillon, bay leaves, garlic salt, marjoram and basil to meat.
Cover tightly and cook slowly 3 to 3 1/2 hours, until meat is tender.
Remove meat to hot platter, discard bay leaves and thicken cooking liquid with flour for gravy.