• 5 pounds top round roast beef
• 1 1/2 yellow onions
• 1 1/2 bell peppers
• 1/2 cup granulated garlic
• 1 red bell pepper
• 4 oz. flour and vegetable oil
• sliced tomatoes, lettuce, pickle slices and mayonnaise
Add ingredients together and cook in six gallons of water for 45 minutes on medium high. Remove the beef. In a separate saucepan, make a roux by cooking flour and oil over medium heat, whisking until it reaches desired thickness.
Slice the roast beef, then add it and the roux to the vegetable mix. Serve on French bread (toasted or plain), with sliced tomatoes, lettuce.