Italian Beef - cooking recipe

Ingredients

8 to 10 lb. rump roast
1/2 c. Parmesan cheese
2 Tbsp. parsley flakes
4 large green peppers, sliced
4 beef bouillon cubes
1 1/2 Tbsp. Italian seasonings
4 cloves garlic

Preparation

Cut slits in roast in different places.
Cut garlic in halves and place into slits.
Salt and pepper roast and place in large roasting pan.
Mix together Italian seasonings, parsley and Parmesan cheese.
Put on top of roast.
Fill pan half to 2/3 with water.
Put bouillon cubes in the water; cover and cook at 325\u00b0 for 4 1/2 hours.
Remove cover; add peppers and cook, uncovered, 1/2 hour more.
Remove roast from gravy; cool and refrigerate overnight.
Next day, slice meat thinly.
When serving, heat gravy first, then add meat.