Start by heating your rump roast in a large dutch oven until fat accumulates. Brown the roast slowly and then sprinkle with salt and pepper. Place the roast into a large pan and baste with the fat from the dutch oven. Add wine, broth , onion, salt, pepper, thyme, bay leaf and garlic. Cover roast and bake in a 325 degree oven until tender. Combine flour with remainder of wine and juices from the pan to make a gravy if desired, or simply skim the excess fat from the juices to make a nice au jus.
Steamed carrots, pearl onions and potatoes will make an ideal companion for this "Supreme" feast. And for heaven's sake, don't forget to take off her lace panties before cooking up this cannibalistic delight!