| 1. | Partially thaw rump roast and slice the rotes very thin, cutting across the grain. |
| 2. | Put sliced meat in crockpot and cover with water (measuring how much used). |
| 3. | For every cup water, add 1 1/2 cubes of beef boullion. |
| 4. | Add either dehydrated minced onions or fresh thinly sliced onions. |
| 5. | Cook meat on low for several hours, until tender. About 4-6 hours should do. |
| 6. | Serve sliced roast on fresh hard rolls, and provide a bowl of the au jus (from the crockpot) for each person to dip the sandwich in. |
