Served as main course. Non-vegetarian dish.

1 bottom Round Roast

1/2 cup Water

Salt and Pepper

For Italian Beef Sandwiches

2 cups Beef Bouillon Or 1 can consume, dripping from cooking roast

2 Tablespoons Olive Oil

3 dashes Oregano

2 - 3 green Peppers, in chunks

1 package frozen sliced roast Beef, thawed

Cook roast in pan with water and salt and pepper at 550°F for 15 minutes then turn heat down to 450°F for 15 minutes and then turn heat down again to 350°F for 15 minutes or more. Remove from oven when meat thermometer reads rare. Drain meat juice and reserve. Refrigerate meat overnight. Slice very thin. Slice and use for sandwiches below or package for freezer and use in Italian beef sandwiches, French dip sandwiches or other uses. Italian Beef Sandwiches: In a saucepan add bouillon, consume or canned bouillon to pan drippings and 2 Tablespoon olive oil. Sprinkle with oregano. Cut up green peppers. Add to gravy and cook until tender. Add freshly carved or frozen (thawed) sliced beef. Serve on French bread or hard rolls.

Serves: 1-2

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