6 lb. rump roast, boneless
2 tsp. basil
1 tsp. oregano
1/2 to 1 tsp. cayenne pepper
1/4 tsp. garlic salt
1/4 tsp. salt
1 pkg. onion soup mix

Mix dry ingredients, sprinkle over meat. Add 2 cups of water. Bake 325 degrees, covered for about 4 hours. Baste often, remove from oven and let meat sit until completely cold. Slice thin. Put back in juice and heat. Serve on onion rolls or hard rolls.