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

Slice roast very thin serve with imported greek peperoncini