1 (3 to 4 pound) boneless rump roast
1 1/2 tablespoons Worcestershire sauce
1/2 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
1/4 cup flour
Preheat oven to 325 degrees F.
Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in roasting pan. Bake for 3 to 3 1/2 hours or until meat is very tender.
Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm. Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly.
Serve with the roast and mashed or boiled new potatoes.