Italian-Style Beef Sandwiches

By á-5531

Ingredients

• 3-4 lbs. beef roast (eye of round is great for thin slicing)
• 1-2 tsp. salt, to taste
• 1-2 tsp. PENZEYS PEPPER, to taste
• 1/2-1 tsp. GRANULATED GARLIC POWDER, to taste
• 1/2-1 tsp. ONION SALT or POWDER, to taste
• 2 tsp. ITALIAN HERB MIX
• 1/4 Cup MINCED WHITE ONION
• 1/2 tsp. TOASTED ONION POWDER
• 1/4 tsp. GROUND CELERY SEED
• 1/2 Cup (1 stick) butter
• 1 tsp. BEEF SOUP BASE
• 1 onion, chopped

Preparation

Step 1

Preheat oven to 350°. Line a large, lidded Dutch oven or casserole dish with foil. Place the pot roast in the pot. In a small bowl, combine the salt, PEPPER, GARLIC, ONION SALT, ITALIAN HERB MIX, MINCED WHITE ONION, TOASTED ONION POWDER and CELERY SEED. Set aside. In a saucepan, melt the butter. Stir in the BEEF SOUP BASE. Pour the butter mix over the pot roast. Sprinkle with the spice mix and turn the roast to coat. Sprinkle with the onion. Cover and cook at 350° for 3 1/2 hours. Refrigerate overnight. The next day, slice the beef thinly across the grain and heat, if desired. Serve on buns with sautéed green peppers. If you want the traditionally brothy, Chicago-style Italian beef, save the drippings in the foil and scrape them into a small pot. Add 1-2 Cups of beef stock (1-2 cups water plus 1/2-1 tsp. BEEF SOUP BASE) and toss in the thinly sliced beef. A sprinkle of crushed red pepper is a nice optional addition. Once it has cooked for 30 minutes or so, serve the beef on the buns topped with a few tablespoons of broth, with extra broth on the side for dunking.