COOK IT.
01
Rub a 4-6-lb. rump roast (or another cut if you prefer) with black pepper, garlic powder, and a small amount of salt. Grill at 500° for about 3-5 minutes per side, flipping until all sides are brown. You may also do this in a skillet on your stove-top.
02
In a disposable 9X13 aluminum pan, mix about 1.5 quarts of boiling water, 3 beef bouillon cubes, ¼ cup of red wine, 5-10 drops of Tabasco sauce, ½ teaspoon ground thyme (or 1.5 tsp thyme leaves), 2 bay leaves, and 1 tablespoon of olive oil. Make sure to dissolve the bouillon cubes. Use a garlic press to add 3 peeled cloves of garlic to the mixture. Quarter one large onion and add it, too. Place this on a cookie sheet, since the disposable pan won’t handle the weight. Add the roast.