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5 to 5 1/2 lbs. boned and rolled rump roast
1 tablespoon cracked pepper
1/4 cup shortening 1/2 cup water
1 beef bouillon cube
1. Heat oven to 325-degrees.
2. Rub the outside of roast with cracked pepper. (Do not rub into ends of roast.)
3. Melt shortening in Dutch oven; brown roast on all sides.
4. Drain fat from pan; pour water over roast and add bouillon cube.
5. Cover; bake 3 to 3 1/2 hours or until tender.
6. Remove roast from pan; cool and refrigerate overnight.
7. Slice thinly before serving.
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