Rub a 4-6-lb. rump roast (or another cut if you prefer) with black pepper, garlic powder, and a small amount of salt. Grill at 500 for about 3-5 minutes per side, flipping until all sides are brown. You may also do this in a skillet on your stove-top.
In a disposable 9X13 aluminum pan, mix about 1.5 quarts of boiling water, 3 beef bouillon cubes, ¼ cup of red wine, 5-10 drops of Tabasco sauce, ½ teaspoon ground thyme (or 1.5 tsp thyme leaves), 2 bay leaves, and 1 tablespoon of olive oil. Make sure to dissolve the bouillon cubes. Use a garlic press to add 3 peeled cloves of garlic to the mixture. Quarter one large onion and add it, too. Place this on a cookie sheet, since the disposable pan won’t handle the weight. Add the roast.
Grill, uncovered, for 4-6 hours at 275, adding hot water as needed and flipping roast occasionally, until meat is tender. Add quartered potatoes, carrots,, and small quartered onions. Cover and cook another 1-1.5 hours until potatoes are done. Make gravy by bringing 4 cups of the broth to a boil on your stovetop, and then adding 2 tablespoons of cornstarch dissolved in enough cold water to make a pourable liquid. Remove the bay leaves before serving.