Ingredients

• 1 1/2 cups water
• 3 cubes beef bouillon
• 1 teaspoon salt
• 1 teaspoon crushed garlic
• 2 tablespoons Italian seasoning
• 1 teaspoon freshly ground black pepper
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1/2 teaspoon dried red pepper flakes (optional)
• 4 pounds rump roast
• 1/2 cup vegetable oil

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Instructions

1. Pour water into a large kettle, and add bouillon cubes.
2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
3. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.