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Italian Beef Sandwiches
1 (5 lb.) rump roast
Shake garlic powder, onion powder and celery salt over roast and oregano.
Bake uncovered at 475 for one hour, slice beef thin. Put in covered bowl and add 1 pkg onion soup mix, 1 can of beer and 1 cube of beef bouillon, which has been dissolved in 1 cup of water.
Refrigerate overnight in bowl.
Cook 4 hours on low in slow cooker and serve on rolls.
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