Italian Beef Sandwich(Chicago Style) - cooking recipe

Ingredients

3 lb. chuck, rump or sirloin tip roast or 1 1/2 lb. leftover
1 tsp. oregano
1 tsp. basil
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. Worcestershire
2 Tbsp. vinegar (wine preferred)
2 beef bouillon
2 c. water
1/4 tsp. dried red peppers
salt to taste
pepperoni peppers (optional)
4 to 6 crusty poor boy rolls or equivalent French bread

Preparation

This makes a great change of pace leftover use for beef.
It is a Chicago tradition.
If using uncooked meat, cut into 1-inch cubes, brown and cook 1 1/2 hours in a covered Dutch oven or skillet, seasoning to taste.
When using leftovers, cube to 1-inch.