4 lbs. rump or sirloin tip roast
Garlic salad
3/4 c. water
4 beef bouillon cubes
2 green peppers, cut in 1 inch pieces
1 tsp. oregano
1 tsp. sweet basil
1 tsp. cracked pepper (black)
1 tsp. salt

Sprinkle meat generously with garlic salt and roast at 325 degrees to medium rare. Cool and slice very thin. Strain pan drippings into a saucepan and add the rest of the ingredients. Simmer until green peppers are tender. Arrange meat slices in a deep casserole and pour saucepan ingredients over, dividing between layers of meat. Let stand in refrigerator at least overnight. Reheat to serve hot or delicious cold too. NOTE: Can add Tabasco sauce if desired.