Elise Bauer

to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)

olive oil

slivers of garlic (3 to 4 cloves, sliced in half or into thirds)

Salt and pepper

Red wine, water, and or beef stock

cornstarch