Diane'S Pot Roast - cooking recipe

Ingredients

4 lb. rolled beef rump roast
1 clove garlic, split
1/4 c. all-purpose flour
1/4 tsp. basil
freshly ground pepper
3 Tbsp. salad oil
1/2 c. coarsely chopped tomatoes
3 onions, quartered
1 c. water
3/4 c. beef bouillon
3 potatoes, pared and quartered
1 carrot, finely chopped

Preparation

Rub meat with cut side of garlic.
Mix flour, basil and pepper; coat meat with flour mixture.
Heat oil in Dutch oven. Brown meat in oil over medium heat.
Add tomatoes, onion, water and beef bouillon.
Cover and simmer until meat is almost tender, 2 1/2 to 3 hours.