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  Chicago Italian Beef
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 283
Ingredients:
1 each Sirloin Tip Roast-3# or more
4 1/2 cup Water
4 tbsp Dried Parsley Flakes
3 tbsp Oregano
1 1/2 tsp Basil
1 tsp Red Pepper Flakes
12 each Garlic Cloves(split)
3 each Cubes of Beef Broth
3 each Cubes of Chicken Broth
1 tsp Salt
1 tsp 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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