Italian Beef

ITALIAN BEEF

Rump, chuck, or round roast -- 2 1/2 pounds.

3 cloves garlic

1 1/2 t oregano

1 1/2 t black pepper

1 1/2 t sweet basil

1 1/2 t crushed red pepper

1 1/2 t parsley

1 1/2 t garlic powder

3 bay leaves

1 c water

salt to taste

Crock pot, or pot on stove, low till tender and falling apart. (8-12 hours if done on stove)

To serve: Tease apart meat till in small pieces. Serve on crusty Italian Bread (Turano or Gonnella are good). If desired, baptize bread in the juices before filling with beef (this is a "wet" sandwich). Otherwise, gop on the beef with its juices in the sandwich. If desired, top with Pepperocini or Hot Gardinera.