5 to 7 lb. rump roast
2 to 3 c. water
Salt & pepper
1 or more green peppers, cut into rings
3 beef bouillon cubes
1 tsp. marjoram
1 tsp. oregano
1 tsp. thyme
Few drops of hot sauce

Roast meat at 325 degrees for 40 minutes per pound. Cool in own juice. Remove roast. To the juice from the roast, add the water, bouillon cubes and the rest of the ingredients and simmer for 15 minutes. DO NOT BOIL. SLICE the meat THIN. After the juice cools, pour over the sliced meat and marinate at least overnight. Serve on Onion Buns for a real treat.