7 lb. rolled rump roast
1 pkg. dry onion soup mix
4 beef bouillon cubes
3 c. water

This can be used for sandwiches or with potatoes. Brown roast. Mix rest of ingredients and pour over roast. Cover and roast in slow 250 degree oven for about 4 hours, depending on what doneness you want.

Cool meat, slice in about 1/8 or 1/4 inch slices and put back in juice and let marinate one day at least. Best after 3 or 4 days. Be sure meat is covered with juice - if not add water. To serve, heat thoroughly in oven. Use juice as French dip or thicken for gravy.