4 to 6 lb. boneless rump roast
1 tbsp. garlic powder
1 1/2 tsp. oregano
1 1/2 tsp. fennel seeds
1 1/2 tsp. black pepper
1 1/2 tsp. anise seeds
1/2 tsp. rosemary
1 1/2 tsp. Accent
1 1/8 tsp. paprika
1/2 can tomato paste
2 1/2 tsp. salt or less to taste
5 c. water

Combine all ingredients except the tomato paste in a Dutch oven. Cook at 350 degrees for 1 hour and at 300 degrees for 3 more hours, turning the meat occasionally.

During the last hour stir in the tomato base.

Let the meat cool then cut into thin strips and return to the gravy.

Tastes great in a sandwich or served over rice.