French Dip Sandwiches

• 5 pound RUMP roast
• 1 to 2 tsp. seasoning salt (your favorite)
• 1/2 tsp. oregano
• 2 beef bouillon cubes
• 1 to 2 cans onion soup or beef broth and water if condensed
• 1 Tbsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1 finely chopped onion

Put all in slow cooker on slow 8 to 10 hours, or high 4 to 6 hours.

Slice thin and use french rolls. The juice is served in small bowls.

By Ardis Barnes