5 pound Rump roast
3 cup Water
3 Beef bouillon cubes
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Oregano
1 dash Tobasco
Salt and pepper to taste 2 cup Garlic
2 tablespoon Worsestershire
3/4 cup Green pepper — chopped
1 ke the rump roast on a rack in
a n t 325 gr es 40 minutes per pound. Coo
ce
PAPER THIN!!! 2) To the pan drippings, add the rest of the ingredients. Simmer 15 minutes. Add sliced beef, and marinate in sauce 5 hours – overnight. 3) When ready to serve, bring mixture to a simmer on the top of the stove. DO NOT BOIL!! 4) Serve on Italian bread or rolls!! FROM: THOMAS BROWN (FCMK08A)