Italian Beef - cooking recipe

Ingredients

1 (5 to 7 lb.) rump roast
2 to 3 bouillon cubes
2 to 3 c. water
1 tsp. marjoram
1 tsp. thyme
1 tsp. oregano
few drops Tabasco sauce
2 Tbsp. Worcestershire
salt and pepper to taste
1 or 2 cloves garlic
1/2 c. chopped green pepper

Preparation

Put roast on rack in open pan.
Bake at 325\u00b0, allowing 40 minutes per pound.
(Roast will be slightly rare.)
Cool and slice very thin.