This dish is a great recipe if you are having a large party or if you like it.

Ingredients
Bouillon, cubes (3beef), rump roast (14lb), fennel seeds (1/2tsp), onion powder (2tbs), garlic powder (2tbs), oregano (2tsp), water (1 1/2c), bay leaf (3), basil dried (2tsp), red pepper flakes (1tsp), Italian seasoning, dried (2tsp), Italian rolls (8), black pepper (1tsp), garlic salt (1tsp) and sport pepper pickled.

Method of preparation:-
First heat the oven to 450 degrees F. Take a small bowl, mix pepper flakes, oregano, onion powder, garlic powder, basil, black pepper and garlic salt in it. Mix all the seasoning properly. Take half of the seasoning mixture and apply it over all the surfaces of the roast. Take a large shallow pan. Put meat in it. Roast the meat in the pan for about 15 minutes in an oven. Now reduce the temperature of oven to 350 degrees and again roast the meat for about 25 to 30 minutes. Now take it off from oven and put cold water in the pan. Keep it for sometime until the fat gets solidified. Now discard the fat and put the left over mixture if seasoning in pan. Again place the meat in oven for about 30 minutes. Now take off the meat from the oven and keep it cool for about 20 minutes. Make the slices of meat. Put these slices of meat in a large saucepan with juices, add bouillon cubes, bay leaves and fennel seed and then cook it on low heat or on simmer for about 1 to 2 hours until it cook. Add Italian rolls and sport pepper according to your desire.

Number of servings-4 to 8