Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ teaspoon | Marjoram |
| 2 \N | Crushed bay leaves |
| 1 \N | Crushed garlic clove |
| 1 \N | Minced green pepper |
| 1 \N | Minced small onion |
| ¼ cup | Olive oil |
| 2 cups | Orange juice |
| 4 pounds | Rump roast |
| 1 can | (16oz) tomatoes |
| ¼ teaspoon | Cinnamon |
| ⅛ teaspoon | Cloves |
| 2 teaspoons | Salt |
Combine & mash to paste herbs, garlic, green peppers, onion & oil; rub into meat & let stand 1 hour. Brown meat in large saucepan. Add remaining ingredients; cover & simmer gently 3-4 hours or until vegetables are tender. Thicken gravy.
File