Chicago-Style Italian Beef recipe

Serves a crowd!

20 bay leaves
8 teaspoons oregano
2 1/4 teaspoons rosemary
2 1/4 teaspoons thyme
1 3/4 teaspoons marjoram
2 1/4 teaspoons pepper
3 teaspoons paprika
1/2 cup dry parsley
4 teaspoons granulated garlic
1 3/4 teaspoons celery salt
4 teaspoons salt
2 3/4 teaspoons red pepper
10 cloves minced garlic
1/2 cup garlic liquid juice*
6 teaspoons basil
1 (10 pound) piece sirloin tip or good roast of your choice
1 cup French onion soup base or beef base

Fill a Nesco roaster halfway with water (36 cups). Put all spices in cheesecloth, tie with kitchen string and drop into water. Add soup b

Cut 1/2-inch slits in beef and put in pieces of minced garlic. Roast 15 minutes per pound. Use a meat thermometer to about 130 degrees F, unless you like it more well done. Let beef cool completely before slicing. It's actually better to slice it cold. Slice as thin as possible, preferably with an electric meat slicer.

When you are ready to eat it, heat gravy in a pan. Drop in slices of beef. Heat just until warm, you don't want the beef to boil. It becomes very tough. Serve on crusty French bread with roasted sweet peppers or hot giardinera.