• 1 Tbl. beef base
• 3 c. warm water
• 2 lbs. eye of round
• 2 tsp. salt
• 2 tsp. ground black pepper
• 2 tsp. dried oregano
• 2 tsp. dried basil
• 1 tsp. dried parsley
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 6 Turano French Rolls
• Giardiniera or sweet peppers (optional)

• Preheat oven to 325*F.
• Mix beef base and water together in baking dish.
• Season all sides of eye of round with spices and herbs and place into baking dish.
• Roast the beef in the oven for 2 hours, adding more water as needed.
• Place the beef in the refrigerator to rest for 1 hour (this will make slicing much easier).
• Reserve the cooking liquid from the baking dish.
• Place reserved cooking liquid in a pot and bring to a simmer over medium heat.
• Thinly slice the beef and add it to the cooking liquid to warm for 3-5 minutes.
• Place the beef in the French rolls. Ladle juice over the top or dip sandwiches in the juice, if desired.
• Garnish with giardiniera and/or sweet peppers, if desired, and serve.