5 lb. or larger pot or rump roast
1 lg. bell pepper
1 tbsp. Italian seasoning
2 tsp. garlic salt
1 tsp. marjoram
1 tsp. oregano

Place roast in 5 quart Dutch oven with about 2 quarts of water. Cut bell pepper in strips and place on top of meat. Cook on low about 1 hour. Then put seasonings in and cook until very tender. Remove any fat from meat. Let cool. Tear or chop meat in small pieces. Return to broth and heat. Serve hot on French rolls. You can dip rolls in broth if you like. May also be cooked in crock pot. Side dress with chopped onions, mustard, catsup, mild or hot pickled peppers.