Katsina's Italian Beef

7-8 lb rolled roast beef roast

4 cloves garlic

olive oil

black pepper

1 onion

Dry Vermouth

8 beef bouillon cubes (or Tone's Beef Soup Base)

2 Tbls. oregano

Make slits 1" apart over entire roast and stuff wih small pieces of garlic.

Sprinkle pepper all over roast and sear in a little hot olive oil in a large soup pot.

Add chopped onion and saute.

Add Dry Vermouth as desired to loosen browned drippings.

Melt beef bouillon cubes in a large saucepan of boiling water then pour over beef (or add Tone's Soup Base directly over beef).

Add enough hot tap water to just barely cover beef.

Add (2) Tbls. oregano, stir and cover.

Boil slowly for (4) hrs.

Slice thin or shred when cool.

Serv hot on Italian bread with fried green pepper or giardineria and add juice as desired.