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1
Season roast with salt and pepper.
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2
Press garlic all over roast and wrap well in plastic wrap.
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3
Chill roast at least 12 hours and up 10 1 day.
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4
Preheat oven to 350F.
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5
Let roast stand at room temperature 30 minutes.
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6
While roast is standing, in a large saucepan simmer onions in water, covered, until tender, about 20 minutes.
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7
Pour mixture through a large sieve into a bowl, pressing on solids, and reserve onion broth.
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8
Unwrap roast and discard garlic.
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9
Dredge toast completely with 1/3 cup flour, shaking off any excess flour.
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10
In a large Dutch oven heat shortening over moderately high heat until hot but not smoking and brown roast on all sides.
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11
Add 1/2 cup reserved onion broth and braise, covered, in oven, turning roast every 40 minutes, 2 hours.
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12
Add 2 cups onion broth and braise, covered, 45 minutes to 1 hour more, or until roast is very tender.
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13
Transfer roast to a cutting board, reserving braising liquid in Dutch oven, and let stand, covered loosely, while making gravy.
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14
In a small bowl stir together with a fork remaining 2 tablespoons flour and 1/3 cup onion broth until smooth.
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15
Bring reserved braising liquid to a boil and add flour mixture in a stream, stirring until smooth.
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16
Simmer gravy until thickened, adding enough onion broth to thin to desired consistency.
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17
Serve rump roast with gravy.
