[i_dont_chat]

God is good! Glad to hear you are hungry! Eat your way well!

[carlo3b]

Chicago Italian Beef Sandwiches

•   1/2   teaspoon salt
•   1    teaspoon ground black pepper
•   1    teaspoon dried oregano
•   1    teaspoon dried basil
•   1    teaspoon onion salt
•   5  Beef bouillon cubes dissolved in 3 cups boiling water
•   1    teaspoon dried parsley
•   1    teaspoon garlic powder
•   1    bay leaf
•   Red pepper flakes to taste
•   1/2 cup pure olive oil
•   5    lb. rump roast (or utility beef roast, as in bottom round)

1)  In a medium pot over medium to high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and oil.
2)  Stir well and bring just to a boil.
3)  Place roast in a slow cooker (or roaster, at 275 F), and pour mixture over the roast.
4)  Cover and cook on low setting for 10 to 12 hours or high setting for 4 to 5 hours.
5)  Remove bay leaf and slice the beef paper thin
6) Drain the beef juice, and even add more beef or even chicken broth to extend ( au .. jus,  meaning “with broth” ).. and drench the beef in the au jus and fill the bread..
Add a heaping dollop of Hot Jardiniere peppers.  Serve on warm crusty Italian bread or rolls.
This is easily frozen and wonderful the following day.. ENJOY