Italian Beef Sandwiches

I usually double (or triple) the recipe so we have plenty of juice for dipping!

3 pounds beef rump roast
2 cups water
4 cloves garlic, minced
2 teaspoons beef bouillon
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 medium green peppers, cut into strips
8 crusty hoagie rolls

Roast beef, fat side up, uncovered, in 325' oven for 1 1/2 hours or to 145'. Transfer to platter. Cool 30 minutes. Cover; chill.
In 3 quart saucepan, combine water, garlic, bouillon granules, organo, red pepper and black pepper.
Thinly slice chilled roast across the grain with very sharp knife. Bring broth to boiling, reduce heat. Add meat and green pepper strips. Simmer 5 to 10 minutes or until peppers are tender. Remove from heat. Let stand 5 to 10 minutes. Serve on crusty rolls.

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