1 2-3 lb rump roast
1 meduim onion, chopped
2 small carrots, sliced
meat tenderizer
1 1/2 cups water
2 beef boullion cubes
1 bay leaf
2 chicken boullion cubes
1/2 cup red cooking wine
salt & pepper
2 medium potatoes, peeled and quartered (optional)


Wash meat and pat dry, pierce with long fork. Sprinkle with meat tenderizer. Pat with flour, salt & pepper and brown the meat in dutch oven. Push the meat to the side of the pot and add the onion and carrots. Saute until soft. Add the water and the boullion cubes. Sprinkle the top of the meat with paprika. Add the bay leaf and 1/2 cup of cooking wine. Cover and let all simmer for about 1 to 1 1/2 hours. Then take the meat out and slice it into 1 inch slices, and put it back in the pot to cook until tender. If desired, add the potatoes at this time. The meat should be tender enough to cut it with a fork.

Mom cooked this in her heavy cast iron dutch oven. You can cook it in any deep heavy pot that has a lid. The longer you cook this, the more tender the meat becomes.