3 to 4 lb. Rump roast Top Round Roast or Eye of Round
1 onion, quartered
3 to 4 ribs celery, cut in halves
2 bell peppers, quartered
4 cloves of garlic, whole
1 tablespoon Kitchen Bouquet
Water to cover roast
Cook roast in large pot on stove for two hours or in crock pot all day.
Make a sauce/gravy using juices from the pot.
After letting the roast cool, slice up the beef thinly and place on hoagie buns. Add slice of cheese. Serve with cole slaw.
prepared by Cookie Hauser of the Beauregard Cattlemen's Association