- 8
Ingredients
- 4 lb sirloin roast, trimmed
- 8 cloves garlic, sliced
- 1 tblsp dried basil
- 1 tblsp red pepper flakes
- 1 tblsp dried oregano
- 1 teas onion powder
- salt and freshly ground pepper
- 2 bay leaves
- 4 cloves garlic, minced
- 8 hard italian rolls
- 1 cup roasted sweet red pepper, julienned
- 1 cup roasted hot italian peppers, julienned
Preparation
Step 1
Preheat oven to 450.
With a small knife, cut small slits all over the roast, and insert the garlic slices. Place the herbs and spices in a bowl, and mix to combine rub the entire roast with the mixture. Season the roast with salt and pepepr.
In a deep raosting pan or casserole with a lid, pour 3 cups water, and add bay leaves. Place the roast in the pan, and bake for 25 minutes. Reduce to 350, and cover. Roast for 45 minutes, basting every 20 mintues with the roasting juices so the roast doesn't dry out. Add 2 cups of cold water. Return to the oven, and roast 45 minutes or until the internal temp is 160.
Remove the roast from the pan, and allow to rest for 30 minutes. Slice accross the grain into paper thin slices, and place in a sealable container.
Pour the pan juices into a measuring cup, and set aside to allow the fat to rise. Spoon off the excess fat from the juices.
In a saucepan over medium heat, combine the roasting juices with the minced garlic, bring to a simmer and cook 2 minutes.