3 to 4 lb. Rump roast Top Round Roast or Eye of Round
1 onion, quartered
3 to 4 ribs celery, cut in halves
2 bell peppers, quartered
4 cloves of garlic, whole
1 tablespoon Kitchen Bouquet
Water to cover roast
Cook roast in large pot on stove for two hours or in crock pot all day.
Make a sauce/gravy using juices from the pot.
After letting the roast cool, slice up the beef thinly and place on hoagie buns. Add slice of cheese. Serve with cole slaw.