Italian Beef - cooking recipe

Ingredients

5 lb. rump roast
1 c. Rhine wine
2 beef bouillon cubes
2 Tbsp. chili sauce
garlic
season salt
6 oz. tomato paste
1 (13 3/4 oz.) can beef broth
1 envelope dried onion soup or 1 Tbsp. dried onion flakes
1 tsp. oregano

Preparation

Rub roast with garlic and season salt.
Bake at 350\u00b0 for 20 minutes.
(Can be cooked in crock-pot.)
Prick roast and pour 1/2 cup Rhine wine in holes.
Cook 1 hour and then add another 1/2 cup Rhine wine.
Remove from heat and let cool.
Slice very thin. Remove fat from juice and add water to make 2 quarts.
To this, add 2 beef bouillon cubes, chili sauce, beef broth, onion soup and oregano.
Simmer slices in juice until time to serve.