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Italian Beef Sandwich 2


3 to 4 lb. rump roast
1 tablespoon oil
2 minced garlic (cloves)
1 bay leaf
1 medium onion, chopped
1 can beef broth
2 tablespoon tomato paste
1/2 cup red wine

Cook roast in oil and garlic until tender. While cooking, add 1/2 cup wine. Remove roast and cool. Add 1 medium onion and bay leaf to drippings. Cook (high) 4 to 5 minutes. Stir in 1 can beef broth, 2 tablespoons tomato paste. Cook on low 5 minutes. Slice beef thin and add to mixture. Cover and cook until meat is warm. Serve on hard rolls with Italian peppers.




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