4 lbs. boneless beef
1/4 c. vegetable oil
2 c. chopped onion
2 cloves garlic, minced
1 c. dry red wine, or water
1 (6 oz.) can tomato paste
2 tsp. salt
2 tsp. dried oregano
1 tsp. dried basil and 1 tsp. dried rosemary
1/4 c. cold water
1/4 c. cornstarch
Pita pocket bread
2 c. shredded lettuce
1 lg. tomato chopped,
1 lg. cucumber chopped

In skillet brown 1 pound of the meat (sliced thin or cubed) in 1 tablespoon of hot oil at a time. Drain. Transfer meat to crock pot. Add onion and garlic to skillet cook until tender. Add to meat, with wine, tomato paste, salt, oregano, basil, rosemary and a dash of pepper. Mix well. Cover; cook on low heat setting for 4 hours.

To serve, turn cooker on high heat setting. Blend water into cornstarch. Stir into meat mixture. Cook until thick and bubbly. Stirring occasionally. Split pocket bread. Fill each with meat mixture and lettuce, tomato and cucumber. Makes 10 to 16 sandwiches.