Italian Beef Sandwiches

• 1 (5 to 7 lb.) rump roast
• 2 to 3 c. water
• 2 to 3 bouillon cubes
• 1 tsp. each: marjoram, thyme and oregano
• few drops Tabasco sauce
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. garlic salt
• 3 sliced green peppers
• Italian or French bread

1. Roast rump roast in 325u0b0 oven, allowing 40 minutes per pound. Roast will be a little on the rare side.
2. Cool and slice very thin on a meat slicer or take back to butcher and have it sliced.
3. Save drippings in the pan and add 1 bouillon cube too every cup of water added.
4. Add remaining ingredients and simmer for 15 minutes or until peppers are soft, then add beef and marinate for 4 to 5 hours or overnight.
5. When ready to serve, bring mixture to simmer. Do not boil, only heat through.
6. Serve on 3 or 4-inch pieces of Italian bread.
7. The long, thin Italian or French bread is best.

rump roast, water, bouillon cubes, thyme, tabasco sauce, worcestershire sauce, garlic salt, green peppers, italian

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276322 (may not work)