Italian Beef Sandwiches - rump roast

Method

• Preheat oven to 375F and bake roast for 1 hour.
• Turn the oven off, but leave roast in (don't open the oven door!)
• Let roast cool in the oven for approximately 4 hours.
• After cooling, place roast in a plastic oven cooking bag in a 2-inch shallow baking dish.
• Add the garlic salt, pepper, onion powder, oregano, Worcestershire sauce and dry mustard to the 1/2 cup of beef broth.
• Pour this into the bag.
• Take one whole bulb of garlic and cut the top off, exposing the cloves.
• Add the bulb to the bag.
• Add water to the bag until the roast and other ingredients appear submerged.
• Tie the bag up and cut two 1-inch slits across the top.
• Bake at 325F for 2 hours.
• Remove roast from bag and let cool.
• (You can cut away any fat still remaining on the roast before serving.)
• Be sure to reserve the cooking liquid!
• Strain the liquid into a stock pot.
• When beef is cooled (about an hour), begin to heat the liquid.
• Add water if broth appears too thick.
• Bring to a boil and simmer for 20 minutes before adding the thinly sliced beef.
• Let simmer another 10 minutes, then spoon into soft, Italian grinder rolls.
• Top with your favorite sweet or hot Italian peppers.