Recipe - Potted Rump Roast With Tomato-Sour Cream Gravy

4 sl Thick bacon
2 md Onions; cut or sliced up thin
5 pound Rump roast; tied in a roll
One half teaspoon Ground cloves
One half teaspoon Ground ginger
1 cup Water
1 One half tablespoon Strong beef base
1 14 ounce can minced tomatoes;
drained
1 tablespoon Granulated sugar
1 tablespoon Lemon juice
One fourth cup Sour cream

In a deep, heavy pot, fry the bacon for three minutes. Separate the onion
slices into rings and saut‚ the rings until tender and translucent. Rub the
roast with cloves and ginger then place it on top of the onions in the pot.
Add the water. Cover tightly and cook over a low flame for 4 One half to 5 hours
until tender. Remove roast from pot and wrap in foil. Set aside. Remove
bacon and discard. Cool the gravy in the refrigerator until the fat
congeals on the top. Remove the fat and measure out one cup of the gravy.
Reserve the remaining gravy for another use. Mix the cup of gravy in the
pot with the beef broth, tomatoes, sugar and lemon juice. Bring to a low
boil. Reduce the heat to very low and stir in the sour cream. Cut the meat
into One half inch slices return to the pot and simmer in the thickened gravy
for one hour, covered. Adjust seasonings and serve along with noodles or
potato pancakes.

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