Italian Beef Sandwiches - cooking recipe

Ingredients

5 to 6 lb. rump roast
pan drippings
3 cubes beef bouillon
2 Tbsp. Worcestershire sauce
1 tsp. thyme
1 tsp. oregano
1 tsp. marjoram
2 green peppers
2 to 3 c. water
salt and pepper to season

Preparation

Bake roast at 325\u00b0 for 40 minutes per pound.
Heat water and bouillon cubes until dissolved.
Add rest of ingredients and simmer for 15 minutes.
Slice beef thin; lay in a large pan and pour broth over meat.
Marinate 4 to 5 hours or overnight.
Heat, but do not boil before serving.
Serve on French bread or buns.