Chicago Style Italian Crockpot Beef
1 rump roast, rolled in flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon paprika
2/3 cup reserved broth
6 small hot peppers
2 bay leaves
sliced French bread
Coat the roast with flour and brown in a dutch oven or similiar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 1 hour.
Put it in a crock pot and let it simmer all day. Remove from liquid and cool meat completely, reserving liquid. After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour. Remove peppers and bay leaves. Serve on sliced french bread. Add a little broth to the bread as well.