| | Directions | | Roast in roaster with 1/2 c. water, onions and salt until tender. Separate juice from meat and cool overnight. Slice beef very thin and add to your beef broth and bring to a boil. Cool. Place slices of beef in three layers, pour the liquids over the beef. Keeps in refrigerator long time. |
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| Ingredients | | - |  | 6 pounds beef roast |
| - | | 3 onions, chopped (large) |
| - | | 1 tablespoon salt |
| - | | Liquid Mix |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon garlic salt |
| - | | 1 teaspoon oregano |
| - | | 1/2 teaspoon basil |
| - | | 1 teaspoon Italian seasoning |
| - | | 2 tablespoons Accent seasoning, optional |
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