3 to 5 lb. rolled rump roast
1 or 2 beef bouillon cubes
1/4 tsp. garlic salt
1/4 tsp. oregano (optional)
1/2 tsp. Italian seasoning
2 or 3 lg. onions, sliced
Water

Roast beef until partially done. Slice thin. Add to broth remaining ingredients. Boil to dissolve cubes. Add meat, cover and bake 2 to 3 hours more at 300 degrees.