5 lbs. rump roast
3 garlic cloves
2 beef bouillon
4 bay leaves
1 tsp. seasoning salt
1/2 tsp. pepper
1 bell pepper

Cook roast for 45 minutes at 350 degrees. Put 4 cups of water. Add 3 garlic cloves and cover. Take roast out and slice thinly. Put on stove; heat for 15 minutes (medium heat). Add the rest of ingredients and cover. Serve on Italian or French bread. Slightly Dip bread in juice for flavor. 10 servings.