• 125_recipe


    1 (5 lb) rump roast

    1 tablespoon garlic powder

    1 tablespoon black pepper

    1 teaspoon seasoning salt

    1 teaspoon oregano

    1/2 teaspoon rosemary

    2 instant Oxo or 2 bouillon cubes

    2 (14 ounce) cans beef broth

    1 large onion, diced


    Place all ingredients in a crock pot.

    Cook on High for 5-6 hours or Low for 8-10.

    Remove the meat from the crock pot and place on a deep plate-to collect juices.

    Strain the broth well so that it is clear and no spices or onions remain.

    Place in a saucepan and keep warm.

    Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.

    (Remember to add the juices that drain off the meat).

    Heat Hoaggie buns to warm and slice the meat thin.

    Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.