Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  boneless beef rump roast
  6                     onions -- sliced
  1           teaspoon  salt
                        freshly ground pepper
     1/3           cup  chopped parsley

Preparation:

Trim excess fat from roast. Rub roast with pepper. Place half the onions in dutch oven. Place roast on bed of onions; top with remaining onions. Sprinkle with salt and pepper; cover. Heat on medium heat until onions have released their juices, about 15 minutes. Reduce to low heat and simmer until onions are well browned, about 4 hours. If a thicker sauce is desired, simmer uncovered the last 30 minutes of cooking. Slice beef and top with onion sauce. Sprinkle with parsley.

Nutritional Information:

29 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 240mg Sodium