Italian Roast Beef
rec.food.recipes/Robert Foster/1997

Rump or sirloin roast
2 cups water
2 beef bouillon cubes
1 tsp. marjoram
1 tsp. thyme
1 tsp. oregano
1 tbsp. Worcestershire sauce
1 clove garlic, minced
Few drops of Tabasco (optional)
Salt and pepper to taste

Bake roast in 350 degree oven until it is rare. To pan drippings add water and beef bouillon cubes. (For more gravy, use 3 cups water and 3 bouillon cubes.) Add marjoram, thyme, oregano, Worcestershire, garlic, Tabasco and salt and pepper. Simmer for 15 minutes. Slice roast very thin when it is cool. (Cornstarch can be added to gravy to thicken if desired.) Cooked strips of green pepper and onion can also be added to gravy. Add sliced beef to gravy a little at a time; simmer just long enough to heat beef. Serve on fresh French bread rolls.