5 lb. rump roast
1 tsp. salt
1 tsp. oregano
1 tsp. garlic powder
1/4 c. Worcestershire sauce
2 tbsp. soy sauce
1 garlic clove, pressed
1/2 tsp. pepper
2 bay leaves
1 large onion, chopped
2 c. water

Place roast in a heavy roaster or chicken fryer. Mix all ingredients and pour over roast.

Bake 3 to 4 hours at 325°F. Remove roast to cutting board. Allow meat to cool enough to handle. Slice thinly and return to the broth. Serve on steak buns.