Pot Roast - cooking recipe

Ingredients

rump roast (1/2 lb. per person)
1 can tomato soup
1 can water
1/2 onion
dash of fines herbes
2 bay leaves
margarine
cornstarch

Preparation

Wash meat and trim off any fat.
Sear (brown) on all sides in butter using high temperature.
Add tomato soup, water, onion, bay leaves and fines herbes.
Cook meat and sauce on low or simmer for 4 1/2 hours (2 to 3 pounds meat), 30 minutes longer for each additional pound of meat.
When done, remove meat from sauce and cut.
To sauce add 3 teaspoons of cornstarch that have been premixed with 1/4 to 1/2 cup water (mixture just thin enough to pour).
Stir for a few minutes until it thickens.
Place meat back in sauce.
Simmer until ready to serve.