Ingredients

• 1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarse-grind black pepper
• 2 cups boiling water
• 2 beef bouillon cubes
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon coarse-grind black pepper, to taste
• 1 teaspoon Tabasco sauce
• 8 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• salt (bouillon can be salty, taste first!)

Instructions

1. Preheat oven to 325°F.

2. Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.

3. Roast will be very rare-- don't overcook it!

4. Let cool slightly, then thinly slice.

5. Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.

6. Simmer for 20 minutes, scraping up the browned bits.

7. Taste for salt and add some if you wish.

8. Add the sliced beef; cover and marinate in da gravy overnight.

9. Reheat the next day and serve in crusty Italian sandwich rolls.