• Preheat the oven to 325° with a rack set on to the middle or lower third of the oven.
• Pat the roast dry with paper towels on all sides. Sprinkle each seasoning over every side of the roast - don't forget the ends!
  6 lb sirloin tip roast, basil, oregano, garlic powder, seasoned pepper
• Heat oil in a large Dutch oven (5.5 qt minimum) or a roaster with a lid over medium-high heat. When the oil is hot, brown the seasoned meat on each side, 2 minutes per side until golden. Resist the urge to move the meat and if it sticks, let it brown a little longer as needed.
  2 Tablespoons canola oil

For the sauce

• In a medium bowl, stir the sauce, soup mix, water and caraway seeds together until the soup mix is well incorporated. Sprinkle in the bay leaves.
  15 oz can tomato sauce, 1 cup water, 1 envelope onion soup mix, 2 teaspoons caraway seeds, 2 bay leaves
• Pour the sauce over the meat in the Dutch oven or roaster and spoon sauce to coat the meat. Roast the meat for 4 hours.
• Turn the meat once while roasting (at about the 2 hour point).
• To tell if done, poke with a long meat fork. It should feel tender.

Assemble the sandwiches

• Remove roast from the sauce to a cutting board.

  Use a slicing knife and large fork to slice or shred the roast (it also might be falling apart).

  Add the slices back to the Dutch oven and coat in the sauce.
• Slice rolls in half and toast in a 400° oven until toasted. You can drizzle olive oil on the rolls if you like before toasting. Use tongs to fill the rolls and sprinkle over parmesan.

  Serve the sauce on the side for those who love extra gravy.
  10 sandwich rolls, freshly grated Parmesan cheese