Chicago Johnny'S Italian Beef Sandwich

• 3-4 lb. top/bottom/eye round roast
• 1 bulb garlic
• 6 tbl olive oil
• 1 tea italian seasoning
• 1 tbl oregano
• 1 tea black pepper
• 2 tea paprika
• 2 tea crushed red
• 1 tbl onion powder
• 1 tea granulated garlic
• 16 oz beef stock
• To make sweet peppers, fry 2 sliced green bell peppers in olive oil and 1 tbl garlic powder, 1 tea black pepper, 1 tea sea salt.

1. Juice the (peeled) garlic and 6 tbls olive oil by pureeing in a food processor and then force straining through a mesh strainer.
2. Measure out ingredients.
3. Rub juiced garlic and dry ingredients over the 3-4 lb. roast.
4. Put roast in a glass dish.
5. Add beef stock.
6. Bake @ 225-250 degrees about 90 minutes.
7. Take roast and refrigerate overnight (without gravy).
8. Store gravy in a container in the refrigerator overnight.
9. Slice roast as thin as possible and finish cooking by simmering the gravy and dipping the sliced beef until cooked through.
10. Make sandwich with mozzarella and sliced (cooked) beef and 'dip' in the gravy.
11. Top with your favorite giardiniera and/or sweet peppers.
12. *Follow along with a video at https://www.youtube.com/watch?v=35W3DEOjQQA *

roast, garlic, olive oil, italian seasoning, oregano, black pepper, paprika, red, onion, garlic, beef stock, sweet peppers

Taken from www.epicurious.com/recipes/member/views/chicago-johnnys-italian-beef-sandwich-51833601 (may not work)