1 (10 lb.) or 2 (5 lb.) beef roast (roast rare to med.)

MARINADE:

7 c. water
3 beef bouillon cubes
2 pkg. Italian salad dressing
8 tbsp. Worcestershire sauce
3 tsp. oregano
Little red wine, if wanted

Slice beef in thin slices after it cools. Pour marinade over beef. Refrigerate 2 to 4 days and turn beef daily. Heat and serve in buns.