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Italian Beef by

Ingredients

2 pound rump roast
1 quart water (4 cups=1 quart)
2oz. Lemon juice
1 bay leaf
1-tsp. oregano leaves
2 tsp. garlic powder
1 tsp. MSG
1 tsp. red pepper
2 tsp. salt
Cook roast at 350 hour per pound

Instructions

Slice roast very thin serve with imported greek peperoncini

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