Sunday Pot Roast - cooking recipe

Ingredients

4 to 5 lb. rump roast
3 large onions
2 Tbsp. low-sodium Worcestershire sauce
2 Tbsp. onion powder
1 Tbsp. dill weed
2 Tbsp. allspice
1 tsp. ginger
3 cut up carrots (if desired)
salt and pepper to taste
gingersnaps
potatoes (if desired; we prefer mashed)

Preparation

Brown meat on all sides in very hot, low cholesterol oil. When browned, fill pot halfway with water (enough to cover 3/4 of the meat).
Turn stove to simmer.
Chop 2 onions into the gravy. Put Worcestershire sauce on meat.
Add all other ingredients to the water except gingersnaps.
Simmer (slightly rippling) for 3 hours.
Add gingersnaps, after removing meat, to thicken gravy. Serve with red cabbage and green beans.