1 rump roast
Salt
Pepper
Onion salt
Garlic powder
3 c. boiling water
3 beef bouillon cubes
1 tbsp. oregano
1/2 c. green pepper

Season roast with salt, pepper, onion salt, and garlic powder. Cook roast until medium rare. Remove roast from pan and slice when cooled. Add to drippings, boiling water, bouillon cubes, oregano, and chopped green pepper. Return sliced meat to pan and simmer 1 hour. Refrigerate overnight. Reheat in crockpot.