Italian Beef Sandwiches

• 5 lb. boneless rump roast
• 3 1/2 c. water
• 1 to 1 1/2 bouillon cubes
• 4 Tbsp. Worcestershire sauce
• 1 tsp. oregano
• 1 tsp. basil
• 1 pkg. dry Good Seasons Italian dressing mix
• garlic powder
• pepper

1. Sprinkle roast with garlic and pepper.
2. Roast at 350u0b0 until medium-rare.
3. Drain and reserve drippings.
4. Cool several hours or overnight.
5. Slice as thinly as possible.
6. In saucepan, blend drippings and remaining ingredients.
7. Bring to boil and boil 1 minute.
8. Remove from heat.
9. Add sliced beef.
10. Cool and place in refrigerator, covered (I use a heavy-duty Ziploc bag), for 2 to 4 days.
11. Spoon liquid over meat frequently or turn Ziploc bag often. To serve, heat and serve on poor boy buns.
12. Use marinade to dip sandwiches in.

boneless rump roast, water, bouillon cubes, worcestershire sauce, oregano, basil, italian dressing mix, garlic, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078120 (may not work)