Ingredients:

• 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast (pick an end cut with a layer of fat, if you can)
• 1 tablespoon extra virgin olive oil
• 8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds)
• Salt and pepper
• Red wine, water, and/or beef stock
• 1 tablespoon cornstarch