Italian Roast Beef 3
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INGREDIENTS 4 pounds beef rump roast
1 medium onion, chopped
2 cups water
4 teaspoons or cubes instant beef bouillon
1 teaspoon oregano
1 teaspoon thyme
3 drops Tabasco
1 clove garlic
2 tablespoons Worcestershire sauce
1/2 to 1 jar (about 10-1/2 ounces) Pepperoncini peppers, stems removedTrim roast of any fat. Place in a roaster and cover the top of the beef with the chopped onion. Combine the remaining ingredients in a blender until finely chopped. Pour over the roast. Cover with roaster lid.
Bake 3 hours or until done. Cool and slice very thinly.
Put sliced beef on hard rolls and ladle juice over.
NOTE - There will be a lot of juice and the meat will be easy to slice.