Italian Beef

I did it in crock pot

Roasting Pan Preheated 475° F. oven

bunch of whole garlic cloves
4-pound Sirloin Tip Roast
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon salt
1 teaspoon red pepper flakes
Gonnella French Bread Roll
Make a spice rub by combining 1 teaspoon each of dried basil, dried oregano, garlic powder, ground pepper, salt, red pepper flakes.

Rub half of the spice rub over and around a 4 pound sirloin tip roast, trimmed of any excess fat. Press the mixture into the meat as much as possible.

Place the meat in a roasting pan. Add about 1 cup of water to the pan. Preheat oven to 475 degrees F.

Roast the beef for 35 minutes at the 475 degree temperature. Now reduce the temperature to 400 degrees F., and roast for 40 minutes. Do not turn off the oven.

Remove the pan from the oven and pour about 1 1/2 cups of cold water into the pan. Let stand for 15-20 minutes.

Add remaining seasoning mixture to the pan juices and water. Return meat to the oven and roast until meat thermometer registers 160 degrees F. (about 50 minutes).

Note: oven temperatures vary, so a meat thermometer is important.

Remove pan from oven and allow to cool somewhat before slicing. Slice almost paper-thin (the right thinness is critical to ensure a good chew, but without being tough).

Transfer the juices to a sauce pan and keep warm over low heat. Immerse the sliced beef into the warm "gravy."

To serve, scoop some of the beef out of the gravy using a fork. Load it into a Gonnella French Bread Roll. Garnish with hot or sweet peppers. Serve.

TIPS: one of the "secrets" used by Chicago Italian beef stands is that they add garlic juice to the pan juices during the final roasting. You can find garlic juice in spray bottles in gourmet food shops. It does add immensely to the flavor.

It is not the custom of Italian beef stands to undercook the beef. In fact, more often than not, the beef is roasted until it is what might be called "medium well," which means very little red is visible.

If you like a "wet" beef sandwich, dip the bread into the gravy a bit before loading in the sliced beef.