6 lb. rolled or rump roast
1 tsp. oregano
2 tsp. basil
1 red pepper
10 cloves garlic (or more)
1 pkg. onion soup mix
3 c. beef bouillon
Juice from lg. jar of pepperoncini and any other hot seasoning of your choice

Stick garlic cloves into slits in meat, sprinkle other ingredients over meat, and add 3 cups bouillon and pepperoncini juice. Bake 3 hours covered at 275 degrees. Cool. When cold, have meat sliced (save juices). To serve, heat beef (covered in foil) in the juice.