For a delicious Pot Roast choose a rump roast that weighs between three and four pounds. This should be plenty for a family of six. If your family is smaller, you'll have leftovers. Put about 2 Tablespoons of olive oil in a dutch oven. Heat on high; just as it starts to smoke put your roast in and brown it on all sides. Turn down the heat if the oil starts to burn. Pour one cup dry red wine into the pot(can substitute beef broth), 1/2 cup water, one can diced tomatoes, two handfuls of baby carrots, one package onion soup mix, one tablespoon peppercorns, 2 bay leaves, and a teaspoon of salt. Stir and bring to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes per pound. It can cook longer. When the meat is done-remove and cover with foil on a cutting board. Bring the liquid to a boil and reduce by half. Strain the liquid into a gravy boat. Slice the roast against the grain and arrange with the carrots on a platter. Serve with brown rice, fresh green beans that have been parboiled and sauteed, and apple salad.