1 (3 lb.) boneless rump roast
4 beef bouillon cubes
4 tbsp. oregano (or to taste)
2 or 3 cloves crushed garlic
1 green pepper
1 stick butter

Trim any fat from roast. Place roast in small roaster, salt and pepper roast. In saucepan, heat 4 cups water and beef bouillon cubes, oregano and garlic. Pour liquid over roast. Bake for 2 1/2 to 3 hours at 325 degrees, basting often. Sautee pepper in butter for 20 minutes, pour into aujus just before serving. Slice very thin and serve roast with au jus.