Yield: 24 sandwiches.
1 beef sirloin tip roast (4 pounds)
3 onions, thinly sliced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons Italian seasoning
1 teaspoon salt-free seasoning blend
1 teaspoon dried basil
3 low-sodium beef bouillon cubes
7 hot banana peppers, seeded and sliced
24 hard rolls, split
In a deep baking pan, place roast and 1 in. of water. over with onions. Bake, covered, at 350º for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Skim fat from broth. In a medium saucepan, combine broth and remaining ingredients except for rolls, Bring to a boil; reduce heat and simmer 10 minutes. Meanwhile, cut meat into thin slices; place in a 13-in. x 9-in. x 2-in, baking pan. Pour broth mixture over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 3250 for 1 hour. Serve on hard rolls.