1 tsp. garlic powder
3-4 lb. rump roast
2 cans beef bouillon
Italian spices to taste
1/2 tsp. dried hot peppers, crushed
1 pkg. dry onion soup mix
Salt & pepper to taste

Roll roast in first five ingredients (dry). Bake at 450 degrees for 20 minutes, uncovered, reduce heat to 275 degrees. Place meat in a meat roasting bag. Pour in bouillon. Poke a few holes on top of roasting bag. Bake 3 to 4 hours.