Beef Veal: Italian Roast Beef 05 by Recipe Cottage

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	Italian Roast Beef 05

		Beef Sirloin Roast Italian Sandwiches 1 beef sirloin tip roast (4 to 5 pounds) 1/2 tsp salt 2 to 3 onions, thinly sliced 1 tsp onion salt 1 tsp garlic salt 1 tsp dried oregano 2 tsps Italian seasonings 1 tsp seasoned salt 1 tsp dried basil 3 beef bouillon cubes 7 to 8 hot banana peppers, seeded and sliced Hard rolls In a deep baking pan, place roast and 1 inch of water. Sprinkle with salt and cover with onions. Cover and bake at 350 degrees for 1 1/2 hours or until the meat is tender. Remove meat; refrigerate until firm. Chill broth. Cut the meat into thin slices. Place in a 13x9x2 inch baking pan; set aside. Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer for 10 minutes. Pour over the meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325 degrees for 1 hour. Serve on hard rolls. Yield: 20 to 24 sandwiches.