4-5 lb. rump or sirloin roast

BROTH:

2 cans beef broth
4 bouillon cubes
4 c. hot water
1 tbsp. ground oregano
2 tsp. garlic powder
6 pepperoncini
1/3 c. juice
Salt & pepper to taste

Brown roast on all sides. Simmer in 1 inch of water for 3 hours, covered. Cool and slice thin. Mix all ingredients together for broth and simmer to mix flavor. Add sliced roast to broth and simmer 15-30 minutes. (You may use deli beef instead of roast.)