Italian Beef Sandwiches

• The beef
• 1 boneless beef roast, about 3 pounds with most of the fat trimmed off (top sirloin, top round or bottom round)
• The rub
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper
• The juice
• 6 cups of hot water
• 4 cubes of beef bouillon
• The sandwich
• 10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 8 portions
• The peppers
• 1 tablespoon olive oil, approximately
• 1 cup hot giardiniera

1. Prepare the rub and rub generously on roast; let roast rest at room temp for 30 minutes. There will be leftover seasonings; this will be used in juice. Use a 9x13 (very important) roasting pan with rack.
2. Prepare juice by dissolving bouillon in water in the pan on stove, then stir in extra spices. Place roast on rack and roast at 400 degrees until internal temp reaches 140 degrees, approx 30 minutes per pound. Remove roast from oven and let sit at room temp for 30 minutes before putting in fridge for a couple of hours.
3. To prepare peppers, slice bell peppers and fry in light oil until limp. Add gardiniera peppers and heat thoroughly.
4. While cooking peppers, heat juice on stove. Slice beef as thin as possible, and then add to juice to bring to desired doneness; do not leave in juice longer than ten minutes.
5. Prepare sandwich by putting some juice on the bread, then adding meat and peppers.

beef, beef roast, rub, garlic, onion powder, oregano, basil, ground black pepper, red pepper, water, sandwich, fluffy, peppers, olive oil, hot giardiniera

Taken from www.epicurious.com/recipes/member/views/italian-beef-sandwiches-50101744 (may not work)