Chicago Italian Beef

Ready in 1h

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4 tb Dried parsley flakes
12 Cloves Garlic; split
4 1/2 c Water
1 ts Salt
1 ts Red pepper flakes
3 Cubes Chicken Broth
3 tb Oregano
1 ts Pepper
3 Cubes Beef Broth
1 3-lb Sirloin Tip Roast; or more
1 1/2 ts Basil

Original recipe makes 12



NOTE: the spice measurements are approximate and can be adjusted to taste. Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound. Add water as needed ( probably only for a very large roast ). Remove from oven and cool completely. Take to butcher and have him slice it very thin. Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on french bread or fr. bread rolls. Posted to MM-Recipes Digest by "John Weber" on Apr 08, 98

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