French Dip

aka "Drip Beef"
Need  a hot roast beef sandwich for a crowd.  You can make this and freeze the beef if desired as well.  Good stuff.

One 6 to 8 lb. Beef roast (inside round)
one and one-half tsp. Salt
1 tsp black pepper
1 tsp. Oregano
1 tsp. Sweet basil
1 tsp. Rosemary
Dash Worcestershire if desired

Cut roast into 4 to 6 pieces, place in LARGE pot. Sprinkle with all of the dry seasonings; barely cover with water. Bring water to a boil, reduce heat; cover pot and simmer 6 to 8 hours or until meat is very tender. Remove meat and allow juices to cool until grease forms on top. Dip off all grease. Remove all fat from roast and cut or pull into thin strips.
To serve, return meat to juices and heat to serving temperature. This is where you will add Worcestershire if you like it makes for a slightly more bold flavor. Serve on heated French roll with a cup of juices for dipping. Complement with a side of horseradish sauce, sliced onions and a slice of swiss cheese.

Additional toppings are up to you,  sliced avocado, Swiss cheese, bacon are common. coleslaw onions pickles.Xtra bread for dipping please!

If you think you might run out of juice for dipping (which you might) have a can of beef broth on hand to augment the liquid from cooking the beef.