Yield: 24 servings. 12 lb. beef rump roast as needed, salt and black pepper as needed, 100% U.S. garlic powder 5 quarts beef stock 1¼ cups Worcestershire sauce ½ cup crushed garlic cloves ¼ cup dried marjoram ¼ cup dried oregano ¼ cup dried thyme ¼ cup hot pepper sauce 12 cups CM Kitchen Cuts™ Fire-Roasted Peppers & Onions ¼ cup 100% U.S. minced garlic ¼ cup olive oil 1 Tbsp. dried Italian herbs as needed, chile flakes 24 Italian rolls Season beef with salt, pepper and ...
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