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1
Preheat oven to 375F and bake roast for 1 hour.
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2
Turn the oven off, but leave roast in (don't open the oven door!)
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3
Let roast cool in the oven for approximately 4 hours.
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4
After cooling, place roast in a plastic oven cooking bag in a 2-inch shallow baking dish.
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5
Add the garlic salt, pepper, onion powder, oregano, Worcestershire sauce and dry mustard to the 1/2 cup of beef broth.
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6
Pour this into the bag.
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7
Take one whole bulb of garlic and cut the top off, exposing the cloves.
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8
Add the bulb to the bag.
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9
Add water to the bag until the roast and other ingredients appear submerged.
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10
Tie the bag up and cut two 1-inch slits across the top.
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11
Bake at 325F for 2 hours.
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12
Remove roast from bag and let cool.
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13
(You can cut away any fat still remaining on the roast before serving.)
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14
Be sure to reserve the cooking liquid!
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15
Strain the liquid into a stock pot.
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16
When beef is cooled (about an hour), begin to heat the liquid.
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17
Add water if broth appears too thick.
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18
Bring to a boil and simmer for 20 minutes before adding the thinly sliced beef.
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19
Let simmer another 10 minutes, then spoon into soft, Italian grinder rolls.
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20
Top with your favorite sweet or hot Italian peppers.
