Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.

Heat the oil in a large, heavy, nonreacataiave pot set over high heat. Add the roast and sear on all sides until browned. Add the beer and the herb packet to the pot. Bring to a boil, cover tightly, reduce heat, and simmer gently for 1 1/4 hrs.

Add the leeks and onions, cover, and simmer for 30 minutes. Add the carrots and salt, and simmer for 30 minutes longer.

Remove the roast, keep it warm, discard the cheesecloth packet and strain. Reserve the broth and the vegetable mixture separately. There should be about 6 1/2 cups broth.

Skim off the fat and reserve 1/2 cup broth. Rrefrigerate the remaining broth for use in the Cheddar-Beer Soup (see recipe).

Carve four 3/8 inch thick slices of rump roast against the grain. Drizzle with some of the reserved broth. Top each with 2-3 tablespoons of the vegetable mixture. Serve immediately. Wrap and refrigerate the remaining roast for later in the week.

See notes for names of leftover recipes and other suggestions.

Also use as below:

Topping: Spoon tomato-beef sauce from the Baked Rigatoni recipe over rice pilaf, baked potatoes or polenta. If desired, top with cheese and place under broiler til bubbly.

Root-vegetable and beer soup. Simmer diced parsnips, turnips, rutabagas, carrots and celery root in a little water. Add the beef-beer broth and a little chopped fresh marjoram. Simmer for 5 minuites. Add a little cooked soup pasta if you wish, just before serving the soup with grated Parmesan cheese and freshly ground pepper.

Salad Baked Beefy Tomato Rigatoni Open-Faced Rump Roast Sandwiches Rump Roast Casserole