Italian Beef Sandwich(Chicago Style)

• 3 lb. chuck, rump or sirloin tip roast or 1 1/2 lb. leftover
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 2 Tbsp. Worcestershire
• 2 Tbsp. vinegar (wine preferred)
• 2 beef bouillon
• 2 c. water
• 1/4 tsp. dried red peppers
• salt to taste
• pepperoni peppers (optional)
• 4 to 6 crusty poor boy rolls or equivalent French bread

1. This makes a great change of pace leftover use for beef.
2. It is a Chicago tradition.
3. If using uncooked meat, cut into 1-inch cubes, brown and cook 1 1/2 hours in a covered Dutch oven or skillet, seasoning to taste.
4. When using leftovers, cube to 1-inch.

chuck, oregano, basil, onion powder, garlic powder, worcestershire, vinegar, beef bouillon, water, red peppers, salt, pepperoni peppers, crusty poor boy rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049516 (may not work)