RUMP ROAST BROCKS

(serves 8; nagyon finom)
Marhahus helyet disznot lehet hasznalni

4 to 5 lb boneless beef (pork) roast
10 garlic cloves, quartered
5 medium onion halved
6 cups water
1/3 cup plus 2 tbsp all-purpose flour
1/4 cup vegetable shortening

Season roast with salt, pepper, press garlic all over the roast, wrap well in plastic wrap. Chill roast from 12 hrs to 24 hrs.
Preheat oven to 350 F. Let roast stand at room temperature 30 min. In a large saucepan simmer onions with water, covered until tender, about 20 min. Pour mixture through a large sieve pressing on solids and reserve onion broth.
Unwrap roast, discard garlic. Dredge roast completely with 1/3 cup flour, shaking off any excess. In a large Dutch oven heat shortening over moderately high heat until hot but not smoking and brown roast on all sides. Add 1/2 cup reserved onion broth and braisw covered in oven, turning roast every 40 min, for 2 hrs. Add 2 cup onion broth and braise covered 45 min to 1 hr more or until roast is very tender. Transfer roast to a cutting board and let stand covered loosely while making grawy. In a small bowl stir together with fork remaining 2 tbsp flour and 1/3 cup onion broth until smooth. Bring to boil reserved braising liquid and add to the flour mixture, stirring constantly. Simmer gravy until thickened adding enough onion broth to thin to desired consistency. Serve roast with grawy.