This can be prepared on the stovetop and then transferred to a slow-cooker to welcome you home at the end of a long day.
2 1/2 rump roast
2 Tbs. oil
2 bay leaves
1/2 head celery sliced thin
4-6 carrots peeled and sliced thin
2 cups boiling water
1 Tbs. unbleached flour
1 large onion chopped fine
1 tsp. salt
1/4 tsp. pepper
Mix salt and pepper and flour together rub mixture into . Heat the oil and saute onion until light brown; add meat and sear on all sides to keep in the juices. Pour on the boiling water, add bay leaves, carrots and celery, cover tightly, then simmer slowly about 2 1/2 hours or until meat is tender (or transfer to low-heat slow cooker). Add a little boiling water as needed to prevent burning and maintain liquid for gravy. Remove meat to warmed platter and cover. Remove bay leaves, discard.
Dissolve flour in 1/2 cup cold water. Stir until smooth, no lumps. Add to pot and heat to thicken gravy.
Serve with mashed potatoes and cooked frozen buttered corn and warm dinner rolls.