3 lb. rump roast or bottom round
Salt
Garlic powder
Basil leaves
Parmesan cheese
2/3 green peppers

Bake 3 pound rum roast or bottom round in open pan in oven at 325 degrees for about 1 1/2 to 2 hours (until it is rare). Slice very thin. Place in layers in 9x13 inch pan with salt, garlic powder, basil leaves, Parmesan cheese, and sliced green peppers. Mix juices with water to make 3 cups of liquid. Heat with bouillon cube and pour over meat. Refrigerate overnight. Bake at 325 degrees for 1 1/2 to 2 hours.