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Italian Beef Sandwiches Jan Peterson

1 Beef Sirloin Tip roast 4 to 5 lbs. 2 tsp. salt

1/4 tsp. pepper 1 tsp. fresh minced garlic

2 to 3 onions, thinly sliced 3 beef bouillon cubes

1 tsp. dried oregano 3 cups water

1 tsp. basil 1 tsp. marjoram

Salt and pepper roast, rub with minced garlic. Bake at 375 for 1 2 hours or until meat thermometer reaches medium. Remove meat; refrigerate until firm. Add beef bouillon, water, onions, oregano, basil and marjoram to beef drippings and simmer 10 minutes. Cool. When meat is cool, slice very thin and place in crockpot. Add broth and simmer approximately 5 hours until beef is very tender. Serve on Italian rolls, putting 1 tablespoon of broth on top of roll and beef on the bottom.