5 lb. sirloin tip roast (sliced very thin & tied together)
1 clove garlic, chopped
2 tsp. salt
1 tsp. pepper
1 tsp. sweet basil
1 tsp. oregano
1 tsp. crushed red pepper
1 tsp. dried parsley
1 tsp. garlic powder
2 bay leaves
1 1/2 c. water
1/2 c. red wine

Place roast in pan. Combine remaining ingredients; pour over meat. Bake, covered at 325 degrees for 3 1/2-4 hours. Remove from oven; cut string and separate slices to lie in pan juice. Bake 30 minutes longer. Serve hot on warm, semi-hard rolls.