7 or 8 lb. rump roast
1/2 tsp. parsley flakes
1/2 tsp. pepper
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. basil
1/2 tsp. Italian seasoning
2 tsp. onion salt
1 pkg. onion soup mix
4 c. beef juice (can use beef bouillon to make the 4 c.)

Roast the beef so it is rare. Cool and slice thin and place in pan. Simmer the beef juice and spices. Pour over roast and bake in slow oven 2 to 3 hours. Serve meat on buns and use juice for dip.