Angie’s Pull-Apart Roast

(go ahead and double this one...)

one 4lb. rump roast
1/2 cup flour
1/2 cup vegetable oil
3 beef bouillon cubes
1 chicken bouillon cube
1 medium onion (sliced)
1 green pepper
1 clove of garlic (minced)
2 cups water

Combine flour and oil in a dutch oven. Heat over medium-high heat. Stir constantly. This is your roux. When it turns the color of brown gravy, add bouillon and garlic. Dissolve. Add onion, green pepper, meat and water. Cover and simmer for 3 to 4 hours. Turn meat every hour. With 2 forks, shred or pull-apart during last hour.  Serve over rice.