1 (4 lb.) boneless rump roast
Water
1 c. chopped onion
2 tbsp. oregano
4 cloves garlic, mashed
4 beef bouillon cubes
Salt and pepper
3 green peppers, sliced in 8th's
12 crusty rolls

Place roast in deep pot, add water until meat is 3/4 covered. Add onion, oregano, garlic, bouillon cubes, salt and pepper. Bake at 300 for 2 hours or until meat thermometer registers medium. Cool, reserve broth. Thinly slice meat. Arrange slices in 13x9 pan. Cover with broth. Top with peppers. Bake at 300 for 2 hours. Serve on crusty rolls. Serves 12.