1 rump roast, rolled
6 cups water, divided
4 beef bouillon cubes
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon paprika
2/3 cup reserved broth
6 tiny hot peppers
2 bay leaves
Sliced French bread
Coat the roast with flour and brown in a dutch oven or similar 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 slow cooker 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. (In Chicago, they serve it really soaked. ) Serve with pepperoncinis peppers.