Recipe - Chicago Italian Beef

1 Sirloin Tip Roast3# or more
4 One half cup Water
4 tablespoon Dried Parsley Flakes
3 tablespoon Oregano
1 One half teaspoon Basil
1 teaspoon Red Pepper Flakes
12 Garlic Cloves(split)
3 Cubes of Beef Broth
3 Cubes of Chicken Broth
1 teaspoon Salt
1 teaspoon Pepper

NOTE: the spice measurements are approximate and can be adjusted to taste.
Put spices and 34 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.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Apr 08, 98