4 tbsp. fennel seeds
2 tbsp. rosemary
1 clove garlic
2 c. water
Beef Roast
Italian rolls

Boil the fennel seeds, rosemary and garlic in the water. Pour over the beef roast and cook. When cold, have roast sliced very thin. Drain and save broth. Refrigerate until ready to use. Heat liquid, add meat and serve over rolls.