Italian Beef Sandwiches - cooking recipe

Ingredients

5 lb. boneless rump roast
3 1/2 c. water
1 to 1 1/2 bouillon cubes
4 Tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1 pkg. dry Good Seasons Italian dressing mix
garlic powder
pepper

Preparation

Sprinkle roast with garlic and pepper.
Roast at 350\u00b0 until medium-rare.
Drain and reserve drippings.
Cool several hours or overnight.
Slice as thinly as possible.
In saucepan, blend drippings and remaining ingredients.
Bring to boil and boil 1 minute.
Remove from heat.
Add sliced beef.
Cool and place in refrigerator, covered (I use a heavy-duty Ziploc bag), for 2 to 4 days.
Spoon liquid over meat frequently or turn Ziploc bag often. To serve, heat and serve on poor boy buns.
Use marinade to dip sandwiches in.