8-10 lb. rolled rump roast
2 lg. chopped onions
1 heaping tbsp. anise seed
1 heaping tbsp. pepper pods (or coarse ground pepper)
1 heaping tbsp. oregano
Garlic to taste (about 1 whole bud)
1/4 tsp. salt per lb. meat
4 cans tomato paste

Place meat in roaster. Mix remaining ingredients together and add enough water to cover meat about 1/3 of height. Roast at 350 degrees until meat is medium on meat thermometer. Remove meat from sauce and refrigerate until very cold. Slice very thin and return to sauce. Reheat slowly. Serve on toasted French bread or hard Italian rolls.