3 lb. rump roast
1 onion, chopped
1 bay leaf
1 stalk celery, sliced
1 tsp. garlic salt
2 tbsp. soy sauce

Combine all the above; cover with water and simmer 3 hours. Cool in refrigerator overnight. Slice meat thinly and cover with juices; add more garlic salt and soy sauce. Slice lengthwise 2 green peppers, parboiled over meat. Heat 15 minutes in 325 degree oven. Serve on hard rolls.