Italian Beef Sandwiches

• 1 (5 to 7 lb.) rump roast
• 2 c. boiling water
• 1/2 tsp. marjoram
• 1/2 tsp. oregano
• salt and pepper to taste
• 2 Tbsp. Worcestershire sauce
• 1/2 c. chopped green pepper
• Italian bread
• 2 bouillon cubes
• 1/2 tsp. thyme
• few drops red pepper sauce
• 1 garlic clove, peeled and smashed

1. Place roast on rack in oven roasting pan.
2. Roast in 325u0b0 oven, allowing 30 minutes per pound.
3. Roast will be rare.
4. Cool and slice very thin.
5. To drippings in pan, add water and 1 bouillon cube for each cup of water used.
6. Add rest of ingredients and simmer 15 minutes.
7. Add thinly sliced beef and marinate in gravy in refrigerator overnight.
8. Serve warm on Italian bread.

rump roast, boiling water, marjoram, oregano, salt, worcestershire sauce, green pepper, italian bread, bouillon cubes, thyme, drops red pepper sauce, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238293 (may not work)