contributed by Sharon Brening
4 lb. roast beef
1 T oregano
3 bay leaves
2 T vinegar
2 t caraway seed
2 onions, diced
½ t garlic powder
½ c water
2 t fennel seed
Cook on low.
Then add: 4 green peppers, cut in strips
3 beef bouillon cubes
Serve on Hoagies.
Top with cheese, opt.
YUM!