Italian Beef Sandwiches, West-Sider Style

This sandwich is juicy, flavorful, and very satisfying.

It can be prepared ahead of time and stored in the fridge, making it perfect for meal prepping or leftovers.

This sandwich is high in sodium.

It is also not a vegetarian-friendly recipe.

Beef is a good source of protein, iron, and B vitamins.
Bell peppers are packed with vitamin C, antioxidants, and fiber.

	4 lbs eye of round roast
	2 tablespoons peeled chopped garlic
	2 tablespoons dried oregano
	2 tablespoons dried basil
	1 tablespoon dried red pepper flakes
	1 teaspoon salt
	1 teaspoon ground black pepper
	2 cups water
	2 bouillon cubes
	2 bay leaves
	olive oil ( optional )
	3 green bell peppers ( optional )
	sandwich buns or bread

1.	Preheat oven to 500°F.
2.	In a small bowl, combine garlic, oregano, basil, red pepper flakes, salt, and black pepper to create a rub.
3.	Rub the spice mixture all over the roast.
4.	Place the roast in a large roasting pan and add water, bouillon cubes, and bay leaves.
5.	Roast in the preheated oven for 15 minutes.
6.	Reduce oven temperature to 275°F and continue to cook the roast for 3-4 hours, or until tender and falling apart.
7.	Shred the roast with two forks and mix with the cooking liquid.
8.	Optionally, sauté sliced green bell peppers in olive oil and mix with shredded beef.
9.	Serve the shredded beef and peppers on sandwich buns or bread.