3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef bottom round roast
4 lg. green peppers
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 c. water
16 pieces (6" each) crusty Italian or French bread, split

Combine garlic, salt and pepper; rub evenly over roast. Place roast on rack in open roasting pan. Insert roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a 300°F oven until meat thermometer registers 135°F. Allow 20-25 minutes per pound.

Remove roast to a large platter. Pour drippings into 1 cup measure; skim off fat and discard. Reserve drippings. Cover roast and refrigerate until chilled.

Meanwhile, place green peppers on rack in broiler pan. Broil 10-15 minutes, or until skins blister, turning occasionally. Place peppers in paper bag; close, and let stand 15-20 minutes. Remove loosened skin and cut peppers in 3/4 inch strips; reserve.

To prepare seasoned cooking liquid, add water to drippings to equal 5 cups. Combine drippings, bouillon granules, Italian seasoning, oregano and red pepper in Dutch oven or large saucepan. Bring to boil, reduce heat and simmer, covered, 10 minutes.

Meanwhile, carve roast across the grain into very thin slices or slice with meat slicer. Add sliced beef to seasoned liquid; cover and heat through. (Do not overcook.) Place reserved green pepper strips and 1/4 cup water in large saucepan or skillet. Simmer 2 minutes; drain. Serve beef on crusty bread, and top with seasoned gravy and green peppers.

Yield 16 sandwiches.