5 - 5 1/2 lb. beef rump
Bunch celery, diced
2 tsp. red pepper seeds
2 handfuls oregano
1 lg. can tomato puree
1/2 lb. bacon, cut up
Clove garlic, cut up
Handful parsley
Salt & pepper

Mix all ingredients except tomato puree. Cut slit in meat for pocket. Stuff pocket with mixture and pour tomato puree on top. Add water. Cook several hours until done. Serve on Italian bread with juice from roast. Cool before slicing and slice thin or shred.