[Aliska]

That sounds good and thank you. I have to aim for what our local Chef's Hat used to make (the last one I ever had they cut costs and/or didn't know or care how to cook them right). They used a big fat beef roast and plastered it on the outside with tomato paste or diluted a little and the spices, lots of real garlic. Broth I don't know. Or cut I don't know. But I do like the bread a little juicy not soaked or dipped for those. And I think the only thing on the menu I can remember would have been to use the beef for sandwiches which were very popular, Italian Beef and Italian Delight, the one with the cheese and peppers. We liked their pizza the best, too, the flavor of the sausage, think the secret is fennel.

The tomato didn't totally permeate the beef so there was quality beef flavor. My gold standard is prime rib and similar cuts which I haven't bought for years.

So I hope you wouldn't be offended if I try yours with a tomato paste rub. Probably is better to cook the peppers with. But I think ours were served heaped with beaf in french bread, crisped up, cut long and sliced through, the juicy meat, add the partially or wholly cooked peppers and a slice of mozzarella (optional).

I think I lost my recipe I cut out of the paper but that's where i first learned to roast in a heavy covered pot (cast iron enamelware is perfect) at 275 with a little liquid in the bottom. So regret I learned it so late in life. It's about exactly the same as in a crock pot except it does brown a little on the exposed parts. Sirloin tip was what I usually roasted but sometimes rump.

They used to say the bigger the piece of beef, the better the flavor, but the slow oven roast and crock pot changed all that.

[lizma2]

Love Italian Beef. It’s required if you grow up in Chicago!

I take a good roast, stab it about 50 times with a knife. In each stab, place a garlic clove. Coat it oregano and fennel. Pour in a about an inch of broth made from Better than Bouillon (low-sodium). Bake till very rare. (I use a thermometer.)

Refrigerate till cool and thin slice. (I actually bought an electric slicing machine to do this for this recipe.!) Marinade sliced beef in broth overnight.

Mix broth with more broth to make about 5 cps. TBL or more of Worcestershire sauce, more garlic. Simmer about 15 minutes. Marinate overnight. Serve on a good roll with a bunch of pepperoncini.

This damn recipe is a heck of lot of work but soooo worth it!

Refomed, pepperoncini brine sounds like a good addition. What band of Italian salad dressing dry mix do you use??

Tried crock pot. The cut I used seized up. Got tough. Any suggestions?