Rump Roast Sandwiches

1 Roast, 7 to 8 pound, rump roast
1 package onion soup mix
5 beef bouillon cubes
1 cup water
Salt and pepper

In roaster pan, brown roast well on top of stove. Sprinkle with onion soup mix. Dissolve bouillon cubes in water and add to roaster. Season with salt and pepper. Cover and roast 4-1/2 hours at 275F. Cool a short time until it can be handled. Slice very thin and return meat to the juice. Refrigerate overnight. Bake 1-1/2 hours more at 275F before serving. Serve on Kaiser rolls. Serves 12-15.