Chicago Italian Beef

• 1 each beef, sirloin tip
• 4.50 cups water
• 4.00 tablespoons parsley flakes dried
• 3 tablespoons oregano
• 1 1/2 teaspoons basil
• 1 teaspoon red pepper flakes
• 12.00 each garlic cloves
• 3 each beef stock cubes
• 3 each chicken broth cubes
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Put spices and 3 to 4 cups of water in a roasting pan.
2. Lightly rub a little salt and pepper into roast.
3. Place on rack in roasting pan.
4. Be sure rack holds roast up out of water.
5. Roast @ 325 for 15 min/per pound.
6. Add water as needed ( probably only for a very large roast ).
7. Remove from oven and cool completely.
8. Take to butcher and have him slice it very thin.
9. Strain sauce ( do not press spices in strainer ).
10. Heat sauce and dip meat in and put on french bread or fr.
11. bread rolls.

beef, water, parsley, oregano, basil, red pepper, garlic, beef stock cubes, chicken broth cubes, salt, black pepper

Taken from recipeland.com/recipe/v/chicago-italian-beef-38873 (may not work)