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Chicago italian beef

Yield: 12 Servings

Ingredients:

• 1 ea Sirloin Tip Roast-3# or more
• 4 1/2 c Water
• 4 tb Dried Parsley Flakes
• 3 tb Oregano
• 1 1/2 ts Basil
• 1 ts Red Pepper Flakes
• 12 ea Garlic Cloves(split)
• 3 ea Cubes of Beef Broth
• 3 ea Cubes of Chicken Broth
• 1 ts Salt
• 1 ts Pepper

Instructions:

NOTE: the spice measurements are approximate and can be adjusted to taste. Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound. Add water as needed ( probably only for a very large roast ). Remove from oven and cool completely. Take to butcher and have him slice it very thin. Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on french bread or fr. bread rolls.

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