Ingredients
| 1 (5 lbs.) | beef sirloin tip roast | | Water | | 1/2 tsp. | salt | | 2 to 3 | onions, thinly sliced | | 1 tsp. | onion salt | | 1 tsp. | garlic salt | | 1 tsp. | dried oregano | | 2 tsp. | Italian seasoning | | 1 tsp. | seasoned salt | | 1 tsp. | dried basil | | 3 | beef bouillon cubes | | 7 to 8 | hot banana peppers, seeded and sliced | | Hard rolls |
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Instructions
In a deep baking pan, place roast and 1 inch of water. Sprinkle with salt and cover with onions. Bake, covered, at 350°F for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meatuntil firm. Cut into thin slices. Place in a 13x9x2-inch baking pan; set aside. Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325°F for 1 hour. Serve on hard rolls.
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