Ingredients

• 6 cloves garlic, cut into slivers
• 1 boneless Inside Round (Cap on)
• About 3-4 pounds
• 1 cup water
• 2 bay leaves
• 8 hero rolls or 4 lengths of Italian bread
• Drained roasted peppers or Giardiniera (spicy pickled vegetables)

1 Tablespoon each:

• crushed red pepper flakes
• dried oregano
• salt
• coarsely ground pepper

Directions

1. Heat oven to 325 degrees.
2. Use a small knife to insert the garlic slivers into the roast all over.
3. Put the water in a deep baking pan not much larger than the roast.
4. Add the roast; top the roast with the seasonings.
5. Cover tightly with foil; bake, basting occasionally, adding water when necessary until meat is fork-tender and browned, about 2 hours, 30 minutes.
6. Remove the beef from the pan; let stand 15-20 minutes.
7. Slice into razor-thin pieces; set aside.
8. Meanwhile, degrease the pan; taste pan juices and adjust seasoning. (It should be highly seasoned with a peppery bite.)
9. Place the sliced beef in the juices; set aside 15-20 minutes. Serve on the rolls with peppers or giardiniera.

Italian Beef Sandwiches (Tribune test kitchen)

1. 1 teaspoon each: crushed red pepper, garlic powder, dried basil, dried oregano, freshly ground black pepper 1/2 teaspoon salt 1 small sirloin tip roast, about 2 1/2 pounds 1 cup cold water 8 soft or hard Italian rolls, warmed Pickled hot sport peppers or sliced sweet peppers, as desired Heat oven to 450 degrees.
2. Combine seasonings in a small bowl; rub half of the mixture over all surfaces of meat, working some of it under the fat layer. Put the meat in a shallow pan just large enough to hold it; roast 15 minutes. Reduce heat to 350 degrees, roast 20 minutes longer.
3. Remove pan from oven; pour cold water into the bottom of the pan.
4. Let stand several minutes until fat has solidified.
5. Remove fat; discard.
6. Add remaining seasoning mixture to pan juices.
7. Return to oven, roast until instant read thermometer reads 130 degrees for rare, about 20 minutes, or cook as desired.
8. Remove meat from roasting pan; cool 20 minutes.
9. Meanwhile, degrease pan juices.
10. Transfer juice to a saucepan and cook over medium heat until heated through, about 3 minutes.
11. Slice meat into paper-thin slices, using a meat slicer, or electric knife, if available.
12. Dip several pieces briefly into hot juice.
13. Layer meat and juices into split rolls.
14. Add peppers as desired.

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