2 pounds beef roast
2 (16 ounce) cans tomato soup
1 (16 ounce) jar black olives, drained
2 (16 ounce) cans Italian-style diced tomatoes
3 cloves garlic, minced
1 cup milk
1 cup bread crumbs
4 tablespoons vegetable oil
4 tablespoons prepared horseradish
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried dried oregano
2 teaspoons dried sage
2 tablespoons dried marjoram
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
Preheat oven to 350 degrees F (175 degrees C).
Warm tomato soup in large nonstick skillet over medium heat. Bring to a boil, stirring constantly. Reduce heat, and simmer about 5 minutes. Transfer to bottom of roasting pan. Pour in tomato soup mixture, olives, tomatoes, garlic, and milk. Consume about 2 (15 ounce) cans in one sitting, but can easily substitute. Pour in bread crumbs, oil, horseradish, rosemary, thyme, basil, and basil.cover roasting pan and set aside.
In a small saucepan, combine tomato soup, black olives, tomatoes, garlic, milk, bread crumbs, oil, tomatoes, and garlic sauce. Cover, and simmer about 10 minutes. Transfer to roasting pan.
Roast for 30 minutes, or until toothpick inserted in center comes out clean. Drain fat. Butter the outside of roasting pan for easier slicing. Place roasting pan in the oven and place roasting pan in oven for 50 minutes. Pour tomato soup mixture over roast when oven is done, and spoon tomato soup mixture over roast. Cover roasting pan and place in boiling water until it is covered. Remove roasting pan and remove meat from heat. Cover roasting pan with foil and let it cool completely before removing packaging. Reserve 8 slices of pastry for garnish.
Slice 2 slices of loaf each way. While the slices of bread are in the pan, place sliced pastry on top of the loaf while still on top of the bread. Fill roasting pan with foil, and place roasting pan in oven for 25 minutes. Place roasting pan on rack. When roasting pan is finished with foil, quickly place roasting pan on rack.
While the loaf is roasting pan, preheat oven to 375 degrees F (190 degrees C). Divide loaf into 2 layers. Remove foil, and place loaf in pan.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place foil over roasting pan. Place roasting pan on rack of oven for 15 to 20 minutes, or until heated through and flavors merge.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Remove foil from roasting pan, and layer roasting pan with slices of bread on top of roasting pan. Cook 18 minutes, or until internal