Italian Beef Sandwiches - cooking recipe

Ingredients

1 (5 to 7 lb.) rump roast
2 to 3 c. water
2 to 3 bouillon cubes
1 tsp. each: marjoram, thyme and oregano
few drops Tabasco sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. garlic salt
3 sliced green peppers
Italian or French bread

Preparation

Roast rump roast in 325\u00b0 oven, allowing 40 minutes per pound. Roast will be a little on the rare side.
Cool and slice very thin on a meat slicer or take back to butcher and have it sliced.
Save drippings in the pan and add 1 bouillon cube too every cup of water added.
Add remaining ingredients and simmer for 15 minutes or until peppers are soft, then add beef and marinate for 4 to 5 hours or overnight.
When ready to serve, bring mixture to simmer. Do not boil, only heat through.
Serve on 3 or 4-inch pieces of Italian bread.
The long, thin Italian or French bread is best.