Italian Beef - cooking recipe

Ingredients

7 lb. roast beef (rump, sirloin tip or round roast)
7 beef bouillon cubes
1 Tbsp. rosemary
2 tsp. garlic salt
fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1 jar pepperoncini (Italian peppers) and liquid from jar
water (to cover beef)

Preparation

Roast beef to medium rare or medium.
Slice thinly; refrigerate.
Add ingredients to drippings in pan.
(Hint for rosemary:
Staple into tea bag.)
Strain rosemary after 10 to 20 minutes simmering.
Cool.
Remove fat.
Add cold beef to heated mixture.
Serve on submarine buns, hoagie buns, potato rolls or kaiser rolls.
Great for crowds.