One 3-4 lb beef regal rump roast
3 tbsp coarse ground black pepper
3 tbsp garlic salt
2-3 cups Guinness
1 bay leaf
1/4 cup olive oil
2 cups cut carrots
1 green bell pepper, sliced in strips
2-3 potatoes cubed
1 tbsp flour
Heat oven to 350F. Rinse roast and pat dry. Mix pepper and garlic salt, rub onto all sides of roast. Place roast on bottom of clay or metal roasting pan, add oil, bay leaf, and Guinness. Add 1 cup water. Roast covered for 90 minutes. Add vegetables, roast covered for 30 minutes. Remove meat and veggies.
Gravy: pour liquid into a small saucepan, heat to near boiling. Mix well 1/2 cup COLD water and flour. Add flour/water mixture to saucepan, stirring constantly. Reduce to simmer, stir until thickened.