Rump Roast

Cover bottom of dutch oven with date rand place roast in pan. Sprinkle roast with salt and pepper; press thyme into top. Cover. Bake at 375 degrees. Allow one hour per pound of meat plus one extra hour. Roast may be basted during this time if desired. Brown by removing cover last 15 minutes of cooking and removing most of liquid. For GRAVY: Pour meat juice and fat into glass measuring cup. Skim off fat. Add enough water to make 1 1/2 cups liquid. Return juices to pan. Put 1/2 cup water into screw top jar. Add 2 tablespoons cornstarch or 1/4 cup flour. Shake well. Stir into juices. Cook and stir until bubbly. Cook and stir two minutes more.