4 lb. boneless bottom round roast
1 clove chopped garlic, saute in oil
1 lg. onion, sliced
1 frying pepper, seeded and quartered
3 hot cherry peppers, halved
2 cloves garlic, whole
2 cans beef broth, Campbell's
Oregano, parsley to taste
Salt and pepper
Kaiser rolls

In heavy pot, dutch oven, saute garlic to flavor oil. Brown roast on all sides over med. high heat. 10 to 15 minutes. Add water and beef broth to cover roast half way. Add onion, peppers, garlic cloves, oregano, parsley salt and pepper. Bring to boil, reduce heat, cover and simmer 45 minutes per pound until meat is tender. Remove meat, cool, slice very thin. Cook broth uncovered to reduce. Strain. Return broth and beef slices to pan. Serve on Kaiser rolls with horseradish, hot peppers, Kosher pickles. Can make ahead, freeze.