5-6 lb. rolled roast
3 lg. onions, chopped
1 tbsp. salt
3 hot peppers
1 tsp. garlic salt
1 tsp. oregano
1/2 tsp. basil
1 tsp. Italian seasoning
2 tsp. Accent
1 1/2 c. water

In roaster, combine roast, water, onion and salt. Cover and cook at 225 degrees for 2 hours or until tender. Remove roast; cool and thin slice. To liquid add remaining seasonings. Bring liquid to rapid boil and pour over roast slices. Add hot peppers. Cover and refrigerate for 24 hours. To serve, warm in 350 degree oven for 30 minutes and serve on Italian rolls. Yield: 4 sandwiches per pound of beef.