4 lb. rump roast
1 med. onion, chopped
2 c. water
4 tsp. beef bouillon
1 tsp. oregano
1 tsp. thyme
3 drops Tabasco
2 cloves garlic
2 tbsp. Worcestershire
1/2 (12 oz.) jar pepperoncini peppers

Trim roast of excess fat. Place in roaster pan. Cover top of roast with onions. Combine all other ingredients in blender, then pour over roast. Cover with foil or roaster lid. Bake 3 hours or until tender in 275 to 300 degree oven. There will be plenty of gravy. Beef will shred while warm or slice nicely if cooled. Serve on Italian bread with sauteed green peppers.