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Chicago Italian Beef

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICAGO ITALIAN BEEF
 Categories: Beef, Garlic, Main dish, Italian, Bripersonal
      Yield: 12 Servings
 
      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
 
  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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