Italian Beef - cooking recipe

Ingredients

3 lb. rump or sirloin tip roast
2 beef bouillon cubes
1 c. water
1 tsp. oregano
1 tsp. basil
2 tsp. garlic powder
dash of pepper
mild pepperoncini juice

Preparation

Roast in pan with lid at 250\u00b0 to 300\u00b0 for about 4 hours.
Done when starts to brown. Take meat out of juices, slice and leave in juices in refrigerator at least 4 hours or overnight. Simmer in crock-pot several hours.
Serve on hard rolls with mild pepperoncini.