4-6 lbs. roast beef
3-4 lg. onions
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1-2 lg. carrots
1/2 tsp. salt
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. seasoning salt
1/4 tsp. basil
1/2 tsp. oregano

Place beef in roasting pan. Fill pan half full with water. Sprinkle roast with half of the tablespoon salt, put remainder in water. Lay sliced onion and carrots over roast and in water. Sprinkle with marjoram. Roast meat at 350 degree in covered pan 3-4 hours. Refrigerate roast overnight in broth.

Next day, slice very thin. Bring beef broth to boil, add seasonings and simmer 5 minutes. Carefully lay sliced beef into broth, keeping slices intact. Pour broth over beef. Cover and heat in 350 degree oven. Serve on buttered buns or hard rolls. (Butter keeps rolls from getting soggy.) Serves 12-14.