5-6 pound top round roast
2 lg. cloves garlic, cut in half
Salt
Pepper
Onion powder
Garlic powder
Italian seasoning
Oregano
1 c. red wine
1 c. water

Cut four slits in top of roast. Insert garlic halves. Place roast in roasting pan. Liberally sprinkle with salt, pepper, onion powder, garlic powder, and Italian seasoning. Completely cover with oregano until roast looks green. Add wine and water to pan. Cover and cook in 325 degree oven for 2 1/2 hours. Remove from oven and when cool, chill in refrigerator. When chilled, slice beef paper thin (this can be taken back to the grocery store where purchased and sliced by the butcher). If beef becomes overcooked, it will crumble when cut but this is OK. Return beef to the roasting pan and reheat into juices adding beef broth.

Serve on French or Italian bread, cut in 3-4 inch slices and split horizontally. Serve with crushed red peppers or peppers of your choice.