3 lb. beef chuck or as desired
1 tsp. Italian Spices
1/8 tsp. garlic powder (or 1 clove)
1 med. onion thin sliced or finely chopped
2 tbsp. chopped green peppers
1 tsp. bouillon powder (or 1 cube)
1/2 tsp. seasoned salt
Salt & pepper to taste
1/2 tsp. sugar
1 c. water

Simmer slowly for 3 hours or until tender. Cool and store with juices in refrigerator overnight. Next day remove all fat and grease; slice very thin. Heat juices and pour over sliced beef. Serve on hard rolls.