4 to 5 lb. rump roast
2 tbsp. basil
1 tbsp. oregano
1 tbsp. red pepper (cayenne)
1 pkg. dry onion soup mix
4 or 5 jalapeno peppers and sm. amount of juice, if desired

Mix dry ingredients together and put over roast in a slow cooker or crock pot. Add 3 cups water, jalapeno peppers and juice. Cook 6 to 8 hours.

Slice and serve. Good as sliced beef with a meal, or served hot on hoagie buns.