Ingredients:
1 6 Pound Rump Roast
2 Cups Boiling Water
2 Beef Bouillon Cubes
1 Teaspoon Dried Marjoram
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Ground Oregano
1 Teaspoon Hot Pepper Salsa
Table Salt
Fresh Cracked Pepper
2 Tablespoons Worcestershire Sauce
6 Cloves Garlic, Minced
½ Cup Chopped Green Bell Pepper
2 Full Loves Vienna Bread
Information:
Serving Size 8-10
345 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
Place the roast on a boiling rack on a 13 x 9 inch pan. Preheat the oven to 325 degrees; bake the roast for 2.5 hours. Or 25 minute per pound. Let cool and slice very thin. Reserve the roast drippings, combine the boiling water, drippings, bouillon cubes, ground marjoram, ground thyme, oregano, hot pepper sauce, table salt, Fresh cracked pepper, Worcestershire sauce, minced garlic and finally chopped green peppers. Simmer uncovered for 15-20 minutes. Now add the thin slices of beef to the sauce mixture; cover and marinate over night. After marinating is complete, heat up Italian beef mixture and spoon into sliced Vienna bread. This sandwich goes great with a crisp colorful salad.
