Pot Roast

Ingredients:

4 to 6 lb rump roast
1 large onion, chopped
2 to 3 cloves garlic, minced
1/2 can tomato soup
1 cup red wine
1 stalk celery, cut in 2-inch pieces
3 to 4 potatoes, peeled and cut up
3 to 4 carrots, cut in 2-inch pieces

1. Slowly brown the roast on all sides in a Dutch oven for about 1 hour. Remove roast from the pan.

2. Add the chopped onion, stirring to remove brown bits of flavor from the pan. When the onion is tender, add the minced garlic.

3. Return the roast to the pan and add the tomato soup, wine, and enough water to cover the roast about halfway. Add the celery and cook in a 325 degree oven for about 3 hours. Add the potatoes and carrots in the last 30 minutes. Remove the pan from the oven and place on the stove. Remove the meat and vegetables from the pan, reserving liquid.

4. In a jar with a lid, add the flour and 1 cup of cold water. Shake well and add a little at a time to the liquid in the pan to thicken the gravy. Simmer on the stove, stirring constantly, until desired thickness is obtained. Return meat and vegetables to the pan and let cook for a few minutes longer.