• 1 - 8 lb rump roast (or top or bottom round) (guide: ¼ 1b per person)
• ½ cup flour
• salt and pepper
• Garlic and onion salts
• all pan drippings
• ½ cup red wine vinegar
• 1 cup tomato sauce
• 1 pkg marinade sauce
• 1 cup Burgundy (or more if needed)
• ½ tsp garlic salt
• 1 tsp salt
• ½ tsp onion salt pepper

Marinate beef, roast each side in beer all day.

Remove roast and save all beer.

Mix flour and seasonings and put on roast.

Bake at 325º for 18 min per lb.

Marinade Sauce:

Put roast back in marinade and heat. Serve on rolls.