Title: Chicago Italian Beef
Categories: Beef, Garlic, Main dish, Italian
Yield: 12 Servings
3 lb Sirloin tip roast; 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 cl Garlic; split
3 Cubes of beef broth
3 Cubes of chicken broth
1 ts Salt
1 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 F for
15 minutes 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 French bread rolls.
