1

Mix the 5 SEASONINGS ingredients in a measuring cup, and pour over the meat in a roasting pan. Roast at 325° for 3 1/2 hours. Cool, then slice.

2

GRAVY: Put liquid from the roasting pan into 4 cup measuring cup, and add water to make 4 cups of liquid. Pour into a sauce pan. Add remaining Gravy Ingredients. Bring to a boil. Simmer for 10 minutes.

3

Pour the gravy over the sliced beef, and refrigerate overnight to allow flavors to penetrate.

4

ROAST POBLANO PEPPERS: Put whole poblano peppers on a foil-lined baking sheet. Bake at 400° for approx. 30-45 minutes, turning every 15 minutes. Put the peppers in a glass bowl covered with Saran Wrap (or in a Ziplock Baggie) for 10 minutes to allow the steam to loosen the skin. After this, the skin should easily peel off. Cuts stems off, remove the inside seeds and membrane. Slice into strips and then into 2" pieces.

5

Heat sandwich rolls in oven at 400° for 5 minutes. Ladle the Au Jus Gravy on 1 half, top with meat, roasted Poblano pepper slices, and 1 oz Italian 5 Cheese Blend. Return to oven just long enough for cheese to melt.