Gravy Lovers Pot Roast

• 4 to 5 lb. beef rump roast
• 1 onion, sliced
• 2 Tbsp. oil
• 2 Tbsp. butter
• 1 tsp. thyme
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 onion, cut in fourths and stuck with whole cloves
• 1/3 c. ketchup
• 1/8 c. mustard
• 1/8 c. maple syrup
• 2 (10 oz.) cans Campbell's beef broth
• 2 cans water
• 1/8 c. vinegar
• 1 tsp. allspice
• 1 bag frozen baby carrots or 6 carrots, cut in pieces

1. In hot oil and butter in large heavy pot over medium heat, brown roast along with sliced onion, turning until browned on all sides.
2. Add thyme, bay leaf, salt and pepper.
3. Add beef broth, water and all other ingredients except carrots.
4. Bring to boil, then reduce heat and simmer 2 hours, turning so it will cook evenly.
5. Add carrots and cook 1 more hour.
6. Remove meat and carrots and strain liquid into a bowl.
7. Return strained liquid to the pot.
8. In 1/3 cup water, mix 2 to 3 tablespoons cornstarch. Pour in pot and bring to a boil.
9. Put carrots back and serve carrots with the gravy.

beef rump roast, onion, oil, butter, thyme, bay leaf, salt, pepper, onion, ketchup, mustard, maple syrup, campbells beef, water, vinegar, allspice, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927652 (may not work)