Preparation:
Cook beef at 350 degrees in 1/2 inch water in a covered pan for 3 to 4
hours. Remove from oven, pull out of pan and put on a plate. Refrigerate
until cold. Remove roast and slice, and then put sliced meat back in pan;
add soup mix, water, herbs and spices and cook at 350 degrees for 1 hour.
Allow meat to cool slightly and spoon meat and juices over thick slices of
French or Vienna bread. (Do not use sour dough).
NOTE: This beef is best when pepared a day in advanced, then warmed
just before serving. |
