Ingredients

Instructions

  1. Rub the rump roast with the pepper and put in good size roaster.
  2. Add rest of the ingredients, except flour and water.
  3. Cover.
  4. Roast in a 350* oven for approximately 2 hours.
  5. Use your thermometer for the doneness you prefer.
  6. I like an inner temperature of 150*.
  7. Baste every so often to keep meat moist.
  8. When done take out meat cover with foil and let it rest.
  9. Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
  10. Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
  11. If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce".
  12. Now you are ready to thinly slice your meat.