- Large eye or round or top round roast
- 1 qt water
- 4 beef bouillon cubes
- 4 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 4 bay leaves
- 1 small jar pepperoncini yellow peppers with the juice
Roast the roast to your preference.
Bring water to a boil and add remaining ingredients, except peppers, and simmer 30 minutes.
Strain mixture and add to roast which has been very thinly sliced.
Add 1 small jar pepperoncini yellow peppers with the juice.
Let soak in broth in fridge.
Heat and serve the meat on hard crust French rolls and use the broth for dipping; serve peppers on the side.