3 to 4 lb. rump roast
1 (8 oz.) bottle burgundy wine
1/2 (12 oz.) can beer
2 cans Campbell's beef bouillon
Italian spices
Garlic powder
Mrs. Dash's No-Salt
1 bottle chili sauce
1 onion

Rub roast with small amount of vegetable oil. Rub Italian spices, garlic and Mrs. Dash's on roast, coating completely. Place roast in slow cooker and add bouillon, chili sauce, wine and beer. Stir liquid. Slice onion on top of roast. Cook on high for approximately 8 hours. Remove roast and slice at desired thickness. Cook on low for another 4 to 6 hours. Serve on hoagie rolls. Pepperoccini, grilled onions and green peppers are a nice addition.