Chesdan's Beef Sandwich

1 Whole Inside Top Round
Celery
Carrots
Onions
Tomato
Fresh Chopped Garlic
Basil
Beef Base
Maggi's Seasoning
Water

Sauce:
Italian Spaghetti Seasoning
Dry Oregano


Start with cutting the top round in half. There are certain parts of fat
on the top round that are hard; you want to cut those parts off but leave
the rest of the fat on there it will help make the meat juicier. After
removing all the hard fat, combine beef base with enough Maggi seasoning
to make a paste. The beef base is a dry product and the Maggi seasoning is
a liquid flavoring product. After making the paste, coat the rounds
entirely making sure every part has been covered and massaged into the
beef. Then place the two rounds into a roasting pan and top with sliced
carrots, sliced onions, garlic, celery, sliced tomatoes, and top with
fresh basil leaves. I've left the amounts of most of all those ingredients
to your discretion depending on how much available at hand. Add about 2
cups of water to the roasting pan and cook at 350 degrees in a
conventional oven for 2.5 to 3 hours, or until the center of the beef can
be temped at 140 to 145. When done cooking take the pan out and flip the
beef rounds into he juice while letting cool. This will help even out the
cooking process. When cool enough let sit in refrigerator overnight. Make
sure you strain the juice for next day! The next day cut off all of the
excess fat from the rounds and slice thin for sandwiches. Start heating
the juice from the following day in a saucepan. Add 2 oz of Italian
spaghetti seasoning. Also add a pinch of dry oregano and 1 oz of the Maggi
seasoning. Mix together until hot enough to dip beef in and warm up. Enjoy
with a fresh baked French bread.



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