5-7 lb. rump roast or ranch cut roast
2-3 c. water
2-3 beef bouillon cubes
1 tsp. marjoram
1 tsp. thyme
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
1 clove garlic, or 2 tbsp. garlic salt
2-3 green peppers, cut in slices
Few drops of Tabasco sauce; optional

Roast meat in open pan at 325 degrees, 40 minutes per pound. Meat will be rare. Cool and slice thin. To meat drippings in pan; add water and bouillon. Add spices and simmer 15 minutes. Add beef and marinate in sauce overnight in refrigerator. Heat and add peppers; serve on bread or divide and freeze.