1 tsp. basil
1 tsp. oregano
2 tsp. Italian seasoning
5-6 lb. rolled rump roast (round or any lean beef is good)
1 tsp. cayenne red pepper
1 pkg. dry onion soup mix

Put into roaster and rub dry ingredients. Pour 3 cups water in with beef (almost cover). Bake 2-3 hours at 300-325 degrees. Cool in juice. Remove when cool and slice thin. Put in back into the juice, then cover and simmer 3-4 hours. This will keep several weeks in the refrigerator. Serve on buns.