5 pound Rump roast
1 dash Tobasco
3 cup Water
Salt and pepper to taste 3 Beef bouillon cubes
2 cup Garlic
1 teaspoon Marjoram
2 tablespoon Worsestershire
1 teaspoon Thyme
3/4 cup Green pepper — chopped
1 teaspoon Oregano
1 e he rump roast on a rack in
an a 325 degrees 40 minutes
per pound. Cool and slice 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. Converted by MMCONV vers. 1.00