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.