Italian Beef - cooking recipe

Ingredients

5 to 7 lb. rolled rump roast
3 or 4 c. water
5 beef bouillon cubes
1 1/2 tsp. each: marjoram, thyme and oregano
2 Tbsp. Worcestershire sauce
1/2 c. chopped green pepper
garlic salt

Preparation

Roast meat (season with garlic salt) in 325\u00b0 oven until medium rare.
Remove meat; cool and slice thin on electric slicer.
Add water to pan drippings, then add bouillon, seasonings and green pepper.
If desired, add 1 small clove crushed garlic.
Simmer 15 to 20 minutes.
Add thinly sliced meat.
Cover and marinate 4 to 5 hours in refrigerator; freeze if desired.
Serve hot on Italian bread.
We add extra oregano to taste.