Chicago Italian Beef

Yields:	6 servings
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Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast.

Place on rack in roasting pan.

Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound.

Add water as needed ( probably only for a very large roast ).

Remove from oven and cool completely. Take to butcher and have him slice it very thin.

Strain sauce ( do not press spices in strainer ).

Heat sauce and dip meat in and put on french bread or fr. bread rolls.

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they were lovely but mine turned out like big flat choc chip cakes did this happen to any one else or was i doing something wrong?

Reviewed by oohboo