Mama's Roast and Rusty Gravy

1 Rump Roast
Salt
Red & Black Pepper
Fresh Garlic, sliced
1-2 tbsp. Cider Vinegar

Slice 2 to 3 fresh garlic cloves and mix with Salt, 
Pepper & Vinegar in a small bowl.  *(Mama used a coffee cup)

* My sisters reminded me: 
What ever vinegar and salt & pepper Mama had left she would rub 
that on the outside of her roast and then salt & pepper, she also 
poured a little of the seasoning in the place she stuffed with 
garlic, she always mixed her salt, red pepper, & garlic in 
vinegar (apple cider).

Make small pockets in the roast with a sharp knife and stuff the
pockets with the garlic, salt, pepper & vinegar mixture.

* Mama always cooked her roast in her Iron Pot (Dutch Oven).

Brown the roast on all sides until almost, but not quite burned.

Remove the roast from the pot and set aside.  

Add a cup or 2 of water to the pot and scrape the crust from 
the bottom.  Get it all mixed and dissolved with the water.  
(This is what helps to make the Rusty Gravy.)

Add the roast back to the pot, cover and "simmer" for about 
an hour or until tender.  If your heat is too high all the 
gravy will cook away. Set your fire to simmer.

*Warnings:

1) If you lift the lid to often the Rusty Gravy will evaporate.

2) You will be tempted to drink the gravy.  Control yourself,
   and save some for others.