Let these ingredients get hot and make sure beef base is dissolved, about an hour. I use a plastic whisk. Taste the Au Jus and make sure it suits your taste (try not to drink it all) before adding the meat, adjust seasoning if you feel necessary.

Trim any excess fat from roast. This step depends on your preference. Sometimes I like to slice the meat with the grain to 1/8-inch, add to the Au Jus and let it cook just until its ready to fall apart (about 3-4 hours). Or you can just slice 1/2 to 3/4-inch thick, breaking it up as it gets tender and let it cook until it's basically shredded. Season with cracked pepper, to taste.

This again is preference, but I like to slice the bread open like a hotdog bun, dip the inside of the bread in the Au Jus, add Mozzarella cheese and Italian beef then wrap tightly in plastic wrap or aluminum foil for about 10 minutes. This helps the cheese melt, steams the bread and makes the sandwich "hold" it's form when you unwrap it, making it easier to eat and less messy. Unwrap sandwich and serve with Pepperoncini on the side with fries or onion rings and ice cold soda.

Note: I usually store my rubs and mixed herbs in empty spice bottles that consist of the original ingredients and simply relabel them. Meaning this Italian seasoning would be fine in the empty container any of the 5 herbs listed. I would not for instance, store Jamaican jerk seasoning in an old tarragon jar or place Cajun rub in an old lemon pepper container. You get the point.

Submitted by: Eric Hicke