1 (5-7 lb.) rump roast
2 c. boiling water
2 beef bouillon cubes
1 tsp. dried marjoram
1 tsp. thyme
1 tsp. oregano
A few drops hot pepper sauce
Salt & pepper to taste
2 tbsp. Worcestershire
1 clove garlic (or more), crushed
1/2-1 c. chopped green pepper
Italian bread or Vienna rolls

This is best prepared 2 days before serving. Place roast on rack in open roasting pan. Roast in 325 degree oven allowing 25 minutes per pound (roast will be rare). Wrap in foil and refrigerate until very cold (preferably overnight). Slice very thin.

To drippings in pan, add water and bouillon cubes. Add rest of ingredients through green pepper. Simmer 15 minutes. Add thinly sliced beef and marinate in gravy, refrigerated, overnight. Serve warm on Italian bread of rolls. (Beef freezes well in juice.)