1 tbsp. butter
1 boneless sirloin tip beef roast (5 pounds)
1 can (28 ounces) tomatoes with juice, cut up
1/3 c. water
1 tbsp. ground thyme
1 to 3 tsp. crushed dried red pepper
1 tsp. salt
Semi-hard rolls

In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced broth. Serve on rolls.

Makes about 20 sandwiches.