Bring the water to boil, add the beef roast. When the water comes back to a boil, reduce the heat to medium to medium high. Cook for 1 to 1 1/2 hours.
Remove beef and let cool.
In a bowl, whisk together the flour, garlic powder, black peper, salt, then oil and kitchen bouquet. bring back to boil 3 cups of the beef reserve and add seasoning, whisk together well.
When it returns to boil, reduce to a simmer. Add more beek reserve if gravy is too thick. Let simmer for 20 to 30 minutes.
Preheat oven to 350F
Slice beef (once cold) as thin as possible. Place in backing pan and cover the beef with 2 to 3 cups of the gravy. Place in oven for 45 to 60 minutes.
Use French Loaves
Mayonnaise, tomatos, shredded iceburg lettuce, dill pickle
2lbs Beef Round
1/2 Cup Flour
1 Tbsp Garlic Powder (must be powder, not granulated)
1 tsp Black Pepper
2 tsp Kosher Salt
1/4 Cup Oil
1 tsp Kitchen Bouquet
3 Cups Broth, reserved from the boiled beef (maybe more if your gravy gets too thick)
For the Sandwich
French Loaves
Mayonnaise
Tomatoes
Shredded Iceburg Lettuce
Dill Pickle, Sliced