French Dip Sandwiches - cooking recipe

Ingredients

1 5-7 pound rump roast
2-3 cups water
1 bouillon cube per cup water
1 tsp marjoram
1 tsp thyme
1 tsp oregano
A few drops tabasco
Salt
Pepper
2 Tbs worcestershire sauce
1 garlic clove
1/2 cup chopped green pepper

Preparation

Put roast on rack.
Cover with aluminum foil.
Cook at 325 degrees for 40 minutes per pound.
Cool and slice thin.
Save drippings.
Add rest of ingredients to drippings.
Simmer 30 minutes and cool.
Add to sliced beef.
Let sit 4-5 hours or overnight.
When ready to serve, heat gently but do not boil.