Chicago Style Italian Beef | Club House

Ingredients

• 3 pounds (1.5 kg) bottom round roast trimmed
• 2 tsps (10 ml) sea salt grinder
• 1/2 tsp (2 ml) pepper ground black
• 1 tbsp (15 ml) vegetable oil
• 2 medium green bell pepper sliced into 1-inch (2 1/2-cm) strips
• 4 cups (32 ounces/1 litre) beef stock divided
• 1 tbsp (15 ml) italiano
• 1/2 tsp (2 ml) garlic powder (club house)
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (15 ml) cornstarch
• 1 tbsp (15 ml) water
• 8 Italian submarine rolls toasted