Pot Roast and Gravy

rump roast
vegetable oil
salt and pepper
water
3 teaspoons beef bouillon
3 Tablespoons flour (for gravy)

Brown the rump roast in a pot with desired amount of oil, depending on the size of your rump roast. Season it with salt and pepper and brown all sides of roast to create drippings for the gravy. Do not discard the drippings.

Then place your rump roast in a crockpot and fill the crockpot with water about 1/3 of the way up the roast. Add 3 tsp. beef bouillon

After the roast has cooked in the crockpot all day and is done and ready to serve, place the roast on a plate and cut into slices and cover with foil. This prevents the roast from drying out. Pour the water mixture inside of the crockpot into the pot that holds the reserved drippings. Cook on medium heat and stir together. Add about 3 Tbsp. of flour (sprinkle a little at a time and whisking, so it does not clump up). If needed add a little water if it becomes too thick. Boil this down until it is at the desired texture of gravy. Taste and add salt and pepper, if needed. My mom will also add a few drops of "Kitchen Bouquet", which is a dark brown sauce that adds a little more flavor and color to the gravy.