Chicago Italian Beef

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Title: CHICAGO ITALIAN BEEF
Categories: Beef, Garlic, Main dish, Italian
Yield: 12 Servings

1.00 ea Sirloin Tip Roast-3# or more
4.50 c Water
4.00 tb Dried Parsley Flakes
3.00 tb Oregano
1.50 ts Basil
1.00 ts Red Pepper Flakes
12.00 ea Garlic Cloves(split)
3.00 ea Cubes of Beef Broth
3.00 ea Cubes of Chicken Broth
1.00 ts Salt
1.00 ts Pepper

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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