Roast ahead, refrigerate; reheat at serving.
- Arrange roast in a large roaster or Dutch oven; add water, bouillon cubes and garlic. Sprinkle with soup mix, sugar and cinnamon. Bake, covered, in a preheated 325 F oven until very tender (2 1/2-3 hours). Remove meat from juice; cool. Skim fat from pan juices. Slice meat very thin; return slices to juice. Refrigerate, covered.
- To Serve: Heat in preheated 325 F oven until heated through (about 30 minutes). Spoon meat and juice onto buns.
- Italian Beef Sandwiches:
Drain 1 (10 ounce) bottle pepperoncini in vinegar. Cut off stems. Slice into julienne strips. Layer with cooked beef slices when returning to liquid.