3 to 3 1/2 lb. boneless rump roast
4 c. hot water
1 tsp. salt
1 1/4 tsp. oregano
4 beef bouillon cubes
1/2 tsp. pepper
1/2 tsp. garlic salt
4 to 5 green peppers
Rolls (Kaiser)

Brown roast at 450 degrees for 30 minutes, uncovered. Combine water, salt, oregano, beef bouillon, pepper, garlic salt. Pour hot mixture over browned roast. Cover tightly and bake 3 hours at 350 degrees. Cool in refrigerator several hours or overnight.

Lightly brown 4 or 5 sliced green peppers in butter for 20 minutes. Cover and steam for 20 minutes. Remove meat from juice and slice very thin. Return meat to juice and add pepper mixture. Mix and let set for several hours in refrigerator. Serve; Reheat slowly. Serve on warm Kaiser roll with juice.