2 ¾ pound rump roast
1 ½ 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° ½ hour per pound

2 ¾ pound rump roast 1 ½ quart water (4 cups=1 quart) 2 oz. Lemon juice 1 bay leaf 1 -tsp. oregano leaves 2 tsp garlic powder 1 tsp MSG 1 tsp red pepper 2 tsp salt

Slice roast very thin serve with imported greek peperoncini