Ingredients

4 lb. Rump Roast or Eye Roast
2 T oil
1 lb. mushrooms, sliced
1 cu. sliced onions
6 carrots, sliced
2 stalks celery, sliced
2 garlic cloves, minced
1-¼ t. salt
2 beef bouillon cubes
¼ t. pepper
2 bay leaves
6 oz. can tomato paste
1-¼ cu. water
2 T cornstarch
Egg noodles, cooked, drained and buttered

Directions

Brown roast on all sides in 2 T oil. Remove roast and set aside. Combine vegetables, garlic, salt, bouillon cubes, pepper, bay leaves, tomato paste and 1 cu. water in pan. Heat to boiling. Return roast. Cover and simmer 2-½ hr. or until meat is tender. Remove roast and vegetables to serving platters. Let beef stand about 10 minutes for easier slicing.

Blend cornstarch in about 3 T water. Stir into cooking liquid. Cook, stirring constantly, until gravy boils. Boil and stir one minute. Serve with beef, vegetables and egg noodles.