10 beef bouillon cubes
1 tsp. oregano
3 bay leaves
3 garlic buds, crushed
2 tbsp. sugar
2 lg. onions, thinly sliced
1/2 tsp. seasoned salt
Coarse ground pepper
1 bottle dark beer
3 beer bottles of water
3-5 lb. rump roast
8-10 French bread style rolls

1. Combine all ingredients, except for the roast and rolls in a large soup pot.

2. Add meat.

3. Cover and simmer 3 to 4 hours until meat is tender.

4. Slice meat thinly. Serve on rolls which can be dipped in remaining juice in individual dishes.

Serves 8 to 10; can be done ahead in a crock pot.