4 lb. rolled or rump roast
Vegetable oil
1 pkg. dry onion soup mix
3 beef bouillon cubes
2 c. boiling water

Brown beef on all sides in oil. Dissolve bouillon in water. Add soup mix. Pour over roast. Bake covered at 250 degrees for about 3 hours, depending on doneness desired. Cool meat. Slice thin. Put back into juice and add water to cover if necessary. Marinate at least 24 hours. When ready to use, heat slowly on top of stove. Serve as an open-faced sandwich on toasted buns with sauce on the side.