2-3 lb. rump roast
1/2 cup flour
1 tsp. ground pepper
2 Tbsp. oil
2 cloves garlic, peeled
2 bay leaves
1 can beef broth
8 small or 4 large yellow onions
12 -16 small yellow or red potatoes
6 regular carrots or 1/2 bag baby carrots
Preheat oven to 350°. If the rump roast has a heavy layer of fat, trim off most of it. Mix the flour and pepper together and roll the roast in it until all sides are coated. In a large oven-proof pan with a cover, heat the oil. Add the roast and brown on all sides. (Don't rush this process; it's important that the entire roast be browned.)
Add the beef broth, scraping up any bits that may have stuck to the bottom of the pan. The liquid should come halfway up the sides of the roast; add water or broth as necessary. Add the garlic cloves and bay leaves, and bring to a boil. Cover and put in the preheated oven. Cook for 1-1/2 hours, turning the roast every half hour.
Peel the onions; if using large onions, cut each in half. Wash potatoes. Wash and trim carrots; if using regular carrots, cut into carrot sticks. When roast has cooked for 1-1/2 hours, add potatoes, onions and carrots, in that order. (The top layers of vegetables will probably not be in the liquid; that's fine.) Cover, return to oven and cook another 1-1/4 hours. Remove meat from pan; if all vegetables are cooked, cover and keep warm. If vegetables are not quite done, return to heat. Let the roast stand for 15 minutes, then slice very thinly across the grain (i.e., cut the slices from the short side). Serve with vegetables and liquid from the pot.