Drunken Beef - cooking recipe

Ingredients

4 lb. rolled rump roast
pepper and oregano
2 cans onion soup
1 can beer
2 jiggers bourbon

Preparation

Take rump roast.
Rub with pepper and oregano.
Put in open pan for 1 hour.
Refrigerate overnight.
Next day, slice thin and add onion soup, beer and bourbon.
Cover and bake at 325\u00b0 for 4 hours.
Serve on hard rolls.