Italian Beef Sandwich

3 lb boneless beef roast, cleaned

Dry Rub:

1 T black pepper

2 t garlic powder

1 t onion powder

1 t dried oregano

1 t dried basil

6 C water

6 t (2 T) beef bullion paste

2 green peppers, seeded and cut into thin slices

2 T olive oil

1 jar Giardiniera mix (pickled vegetables)

1/3 C chopped green olives (optional)

1 1/2 C water

4 chewy white rolls like Bolillos

Preheat oven to 225 degrees F. Make the dry rub by mixing together the pepper, garlic powder, onion powder, oregano, and basil. Sprinkle generously onto the roast, patting the seasoning into the meat. Cover all sides of the roast. You will have some extra rub for use later. Set the roast in the refrigerator while you continue. In a 9x13 roasting pan, put the 6 cups of water. Add the beef bullion paste and whisk to combine. Place the roasting pan on one of your stovetop burners and bring the liquid to a simmer. Add in the remainder of the dry rub and simmer for 3 minutes. Remove the 9x13 from the heat and place a wire rack over the top of the pan. Place the rubbed roast on the wire rack. Place the 9x13 pan containing the liquid, with the roast on the baking rack on top of it into the 225 degree F oven and cook for 3 to 3 1/2 hours, until the roast reaches 140 degrees F. Remove the roast from the wire rack and place in the refrigerator for 2 hours to cool. It is much easier to slice thin when cooled. Pour the liquid from the 9x13 into a vessel and place it in the refrigerator while your roast cools. In the meantime, Heat the olive oil in a saute pan and then add your slice green peppers to it. Cook them until they are semi soft and caramelized on the edges. Set aside. Chop your Giardiniera mix into small pieces. If you want, you can add some chopped green olives to the mix.

When your roast is cooled, remove it from the refrigerator and slice it as thin as you can possibly get it with a very sharp knife. Remove the reserved liquid from the refrigerator and place it in a sauce pan. Heat it to simmering. Take the sliced roast beef and place it in the hot liquid for one minute. Do not leave it in the liquid longer than that or it will over cook. As the meat gets hot, spoon a few tablespoons of the hot jus (liquid) onto your sliced roll. Remove the hot meat slices and pile them on each roll. Then top with the sautéed peppers and the chopped Giardiniera mix. Serve immediately.