3 lbs. rump roast
3 lg. onions, sliced
1/4 tsp. garlic powder
1 tsp. oregano
1/4 tsp. basil
Parsley and celery flakes
Salt and pepper (optional)

Cover rump roast with onions and roast in a 350 degree oven for about 2 hours. Cover and refrigerate overnight. Reserve juices and discard onion. Slice beef very thin. Remove any visible fat. Add other ingredients to juices. Add beef and simmer; cook in crock pot or bake at 350 degrees for about 30 minutes. Serve beef on French bread or Kaiser rolls with shredded lettuce, tomatoes, sliced onion, and green pepper, as desired.