Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             Pounds  rolled rump roast -- (4 to 5)
  1            Package  Mrs. Grass Onion Soup
  3               Cups  water
  2          Teaspoons  basil leaves
  2          Teaspoons  oregano leaves
     1/4      Teaspoon  cayenne pepper
     1/4      Teaspoon  garlic salt
  1           Teaspoon  salt (optional)

Preparation:

Cook beef at 350 degrees in 1/2 inch water in a covered pan for 3 to 4 hours. Remove from oven, pull out of pan and put on a plate. Refrigerate until cold. Remove roast and slice, and then put sliced meat back in pan; add soup mix, water, herbs and spices and cook at 350 degrees for 1 hour. Allow meat to cool slightly and spoon meat and juices over thick slices of French or Vienna bread. (Do not use sour dough). NOTE: This beef is best when pepared a day in advanced, then warmed just before serving.

Nutritional Information:

3 Calories (kcal); trace Total Fat; (22% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 534mg Sodium