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3-4 Lbs.O'Malia's Black Angus Beef Rump Roast
Flour
1/4 cup Butter
1 tsp. Salt
1/8 tsp. Pepper
1 Beef Bouillon Cube or Beef Base
1/2 cup hot Water
12-18 small White Onions, peeled
4 large potatoes, peeled and quartered
1 Lb. Carrots, peeled and quartered

Sour Cream Gravy:
1 1/3 cups Drippings
3 Tbsps. All-Purpose Flour
1/4 cup cold Water
1 cup Sour Cream, room temperature

Coat both sides of the Black Angus rump roast with
flour. In a Dutch oven or large deep baking dish, melt
butter; brown meat slowly on both sides. Sprinkle
with salt and pepper. Dissolve bouillon cube in hot
water, pour over meat and cover. Place in pre-heated
350°F. oven; cook 1 1/2 hours. Add onions and
carrots; cook 15 minutes. Add potatoes; sprinkle
with a little more salt. Cook about 45 minutes or until
vegetables are tender. Remove meat and vegetables
to a warm platter; keep warm.
Prepare sour cream gravy, pour drippings from pot
roast into saucepan. Blend together flour and water.
Heat drippings to boiling; gradually stir in flour and
water mixture and cook, stirring constantly until gravy
is thickened. Cook 2 minutes longer. Remove from
heat and slowly stir in sour cream. Heat through, but
do not boil. Makes 6 to 8 servings.