So flavorful! I did make a couple small changes, though. I used a 2.5 lb bottom round roast instead of 5 lb rump roast. However, I didn't alter the amounts on the other ingredients. I didn't have onion salt, so I added extra salt, 2 vegetable bouillon cubes, and 1 tsp powdered beef bouillon. I didn't have dried parsley, but I don't feel it would have added enough flavor that I would miss it. I also took a jar of pepperoncinis, poured a little of the juice in, then tore off the stems and seeds and tore the peppers into strips and threw those in. I really think the pepperoncinis added something that would have been missing. My boyfriend told me this is the best thing I have ever made! I put the meat on french hoagie rolls with provolone cheese.
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