Italian Beef Fcmk08a

5 pound Rump roast

1 dash Tobasco

3 cup Water

Salt and pepper to taste 3 bouillon cubes

2 cup Garlic

1 teaspoon Marjoram

2 tablespoon Worsestershire

1 teaspoon Thyme

3/4 cup Green pepper -- chopped

1 teaspoon Oregano

1 e he rump roast on a rack in

an a 325 degrees 40 minutes

per pound. Cool and slice PAPER THIN!!! 2) To the pan drippings, add the rest of the ingredients. Simmer 15 minutes. Add sliced beef, and marinate in sauce 5 hours - overnight. 3) When ready to serve, bring mixture to a simmer on the top of the stove. DO NOT BOIL!! 4) Serve on Italian bread or rolls. Converted by MMCONV vers. 1.00