My mother made this for us the other day and I wanted to emulate it. I didn't succeed as well as she did, but it was still a good roast.
2 pound rump roast
1 cup beef broth
2 tbsp jelly, I used grape but I think mom used rhubarb
Heat oven to 350 degrees F. In a small sauce pan, combine broth and jelly; heat over medium heat until jelly is melted. Place roast in a small roasting pan, top with broth mixture. Cook for 1 1/2 to 2 hours, until roast is cooked to desired doneness. Slice thinly to serve.
My mother likes to make her roasts in an electric frying pan which is where she did both the sauce and the roast. Seeing that I can't find mine, it was easier to just throw it in the oven. My sauce ended up tasting like beef broth when I was done instead of the sweet sauce my mother ended up making. I guess I'll have to keep trying until I get it right.
Flavor Rating: Good, not as good as Mom's , but still tender and moist when I was done.
Ease of Preparation: Easy, check your roast with a meat thermometer to test for doneness.