Serves: 5
Total Calories: 62
Yield: 15 sandwiches

3 1/2 pounds beef rump roast
4 cups hot water
4 beef bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
2 dashes garlic salt
1 1/2 teaspoons oregano
2 green bell peppers, cut into strips
2 tablespoons butter

Brown roast at 450° for 30 minutes. Mix remaining ingredients except peppers and butter. Pour mixture over browned meat. cover and bake 3 hours at 350°. Refrigerate in pan overnight.

Brown green peppers in butter. After browning cover and steam for about 20 minutes. Pour green peppers into juice around meat and slice meat very thinly and put into juice. Reheat and serve on buns. Makes about 15 sandwiches. If there are leftovers, you may have to add 1 cup beef bouillon when reheating.

Nutritional Facts:

Serves: 5
Total Calories: 62
Calories from Fat: 48

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