- 2 1/2 lb beef round or beef sirloin tip roast
- 1/2 tbsp crushed red pepper flakes
- 2 tsp dried basil
- 2 tsp dried oregano
- 3 cloves garlic, minced
- 8 Italian rolls
- pinch grated nutmeg
- 1 quart water
- Bottle of giardiniera
- Salt and pepper
Preheat the oven to 450 degrees. Mix together the red pepper flakes, basil, oregano, garlic, and a pinch of salt and pepper.
Rub half of this mixture on top of the meat. Set the meat in a large roasting pan and set in the oven. Roast for 20 minutes, then reduce the heat to 250 degrees. Cook for another 20 minutes.
After the 20 minutes, add the rest of the spice mixture to the quart of water. Pour this into the roasting pan. Cook for another 30 to 45 minutes, or until the temperature of the middle of the roast is 130 degrees.
Remove the meat and set aside to cool. Set the roasting pan on some burners and turn the heat to medium high. Scrape up any bits that have stuck on the bottom. Reduce mixture slightly for a few minutes. Then turn off the heat and let the mixture cool.
Cover the meat and place the juice in a container and then stash them in the fridge and let them hang out overnight or a day.
Before ready to eat, transfer the meat to the freezer for 2 hours. Remove from freezer and slice the meat as thinly as possible.
Warm the liquid in a pot. Add the grated nutmeg. Reduce the mixture if it is too watery. Then dump a handful of the sliced meat into the juice and cook for 2 minutes.
With a pair of tongs, transfer the meat straight from the pot to the Italian rolls. Top with the giardiniera. Using the juice, dip the sandwich in the juice or pour on top of the sandwich.
