5 lb. beef rump roast
1 tsp. fennel seed
2 tsp. oregano
1 clove garlic
Salt & pepper
3 lg. green peppers
2 med. onions
4 c. beef bouillon or broth
2 gravy mixes (2 beef or 1 beef & 1 au jus)

salt and pepper roast, and rub with fennel seed and oregano. Cut garlic clove into long strips, make holes in roast and insert garlic pieces. Put roast in roaster, add about 2" of water, cover and bake 3 hours at 350 degrees.

Remove from oven. Take roast out of pan, cool and slice. Cut peppers and onions, and fry lightly in olive oil. Return sliced beef to roaster, add peppers, onion, bouillon and gravy mixes. Cook at medium or low heat on top of stove until tender. Serve on French rolls.