This is a recipe from an old Hollywood School cookbook. My mom still makes this, but mixes it with “Johnny Halnond Italian Beef”. This was submitted by Nancy Morris
3 lb rump roast 2 cups water 2 cubes beef bullion 1 jar peppers (use juice only) 1 tsp garlic powder 1 tsp oregeno 2 tsp salt 1 tsp pepper
Stir together in cooker. Use juice from the peppers. Add rump roast. Cook on low 350 for 2-3 hrs. Serve on Italian Bread.
Buy Italian Beef, Giardiniera or Italian Sausage Click Here. Have a recipe you would like to share? Go to our recipe submission form.