3 1/2 - 5 lb. rolled rump roast
3 beef bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano flakes
1 tsp. Italian seasoning
Dash garlic salt

1. Brown rump roast all over in Dutch oven.

2. Add water to cover.

3. Bake at 350 - 375 degrees F. until tender, about 2-3 hours.

4. Cool.

5. Slice thin.

6. Keep 3 cups (or more) of broth.

7. Add bouillon cubes, salt, pepper, oregano, Italian seasoning and garlic salt.

8. Put meat and broth mixture together in Dutch oven; bake another 3 - 3 1/2 hours at 350 degrees F. before serving on hard rolls or other suitable bread rolls.