5 pounds of Boneless Rump Roast 2 Beef Bouillon Cubes French Bread or French Rolls 1 Onion (finely chopped) 1 tbsp. of Garlic Powder (Lehsan Powder) ½ tsp. Seasoned Salt ¼ tsp. Cayenne ½ tsp. Oregano ½ tsp. Rosemary Cornstarch (if needed) 2 cans of Onion Soup or Beef Broth Combine all ingredients in a slow cooker. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours. If gravy is too thin mix cornstarch with some of gravy. Heat until thickened. Slice thin and serve on French bread or French rolls.

Serving Suggestions: Serve with chips and salad. Degree of Difficulty: Easy Recipe Category: Sandwich Recipe Ethnic Group: American

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