Italian Beef

6 lb. rump roast
2 t. caraway seeds
1 bay leaf
1 clove of garlic
dash of oregano
1/2 c. water
2 large onions (quartered)
2 T. vinegar

Place all ingredients in crockpot.  Cook on high for about 6 hours.
Remove roast from crockpot and let cool.  To the juice add 3 green
peppers (quartered) and 3 cups of water.  When roast is cool, slice
or shred. Return to crockpot.
Heat for 30 to 45 minutes.   Serve on kaiser or hoagie rolls.