Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  4             pounds  rump roast -- trimmed, or blade
                        -- roast
  2             cloves  garlic -- chopped
  1                     onion -- finely chopped
     1/2           cup  celery -- finely chopped
     1/2           cup  carrot -- finely chopped
  1                cup  beef stock -- or water
  1                cup  red wine -- or water
     1/4           cup  tomato ketchup
  1            package  dry onion soup mix
  2        tablespoons  brown sugar
  1         tablespoon  worcestershire sauce
  6             medium  potato -- new and sweet
                        -- halved
  6             medium  carrot -- chunks

Preparation:

In a large pot or Dutch oven, heat oil over medium high heat. Add the roast and brown on all sides, about 10 to 15 minutes. Transfer meat to a plate. Add garlic, onion celery and 1/2 carrots to pot; cook, stirring occasionallly, for about 5 minutes. Stri in stock, wine, ketchup, soup mix, sugar and Worcestershire; bring to boil. Reduce heat to simmer and return roast to pot. Cover and simmmer for 2 1/2 hours, turning roast once. Or, bake roast in covered pot at 325 F. oven for 2 1/2 hours, turning once. Add potatoes and carrots and cook for additional 30 to 40 minutes or until meat and vegetables are tender. Remove roast to serving platter and arrange vegetables around it. Spoon some sauce over meat. Use gravy boat for remaining sauce.

Nutritional Information:

227 Calories (kcal); 5g Total Fat; (21% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 451mg Sodium