6 lb. rump roast
2 tsp. oregano
1 bay leaf
2 tbsp. vinegar
2 tsp. caraway seed
2 med. onions, sliced
1/2 c. water
1 c. green peppers, cut

Salt and pepper meat. Put in Dutch oven with rest of ingredients, cook 3 hours, remove meat to platter and cool. To liquid add green peppers plus 3 cups water, simmer 1/2 hour. Slice meat and put in mixture and simmer 1/2 hour more. May use pressure cooker to reduce time (half). Serve with long Italian buns.

Crown Point, Indiana