Modified from my grandma’s “Sunday Roast” recipe in the Cassville, MO United Methodist Church cookbook
1 large Rump Roast
1 Tbsp olive oil
Salt, to taste
Pepper, to taste
1 onion sliced
3 cloves garlic, crushed
1 12 oz. can diced tomatoes (with juice)
4-5 large Carrots sliced
1 bay leaf
Heat oven to 300 F. Sprinkle roast with salt & pepper. Heat oil in a large dutch oven over medium to med-high heat. Sear/brown roast on all sides. Turn off heat. Add all remaining ingredients (onions, garlic, carrots, tomatoes, and bay leaf). Cover pan and move to oven. Cover and bake until after church (approximately 3 hours).
If you want to get really fancy, serve with polenta and tomato, mozzarella, and veggie salad. Molto buono!