Pot Roast

5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste


Clean off all the fat and tendon on a Rump Roast.  Peel about 8 cloves of garlic and cut them in half.  Using a sharp paring knife, make holes in the roast and stuff them with the pieces of garlic.  Put salt and red pepper on all sides of the roast.  Heat some cooking oil in a large pot and place the roast in it to fry.  Fry sides until nicely browned.  Add 2½ cups of water to the pot.  When the water comes to a boil, lower the fire and cover the pot.  Let the roast simmer until done.  Check the roast frequently and turn it over so that all sides cook in the gravy.  Add a little water as needed.  Cooking time will depend on how tender the meat is (the lighter red the meat is, the more tender the meat is).  It should take a couple of hours.  45 minutes before the roast is done, add quartered white potatoes, carrots that have been cut into strips, and a quartered onion.  Remove the meat and vegetables when the meat is done.  Let the roast cool done a little so that it will be easier to cut.  Add a pack of gravy mix to the meat juices (follow the directions on the packet) to make a thick gravy.