leeks, cut into 1/4" pieces
carrots, peeled and chopped
1Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.
2Heat the oil in a large, heavy, nonreactive pot set over high heat.
3Add the roast and sear on all sides until browned.
4Add the beer and the herb packet to the pot.
5Bring to a boil, cover tightly, reduce heat, and simmer gently for 1 1/4 hours.
6Add the leeks and onions, cover and simmer for 30 minutes.
7Add the carrots and salt, and simmer for 30 minutes longer.
8Remove the roast, keep it warm, discard the cheesecloth packet and strain.
9Reserve the broth and the vegetable mixture separately.
10There should be about 6 1/2 cups broth.
11Skim off the fat and reserve 1/2 cup broth.
12Refrigerate the remaining broth for use in other recipes.
13Carve four 3/8 inch thick slices of rump roast against the grain.
14Drizzle with some of the reserved broth.
15Top each with 2-3 tablespoons of the vegetable mixture.
17Wrap and refrigerate the remaining roast for later in the week.