"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

ITALIAN ROAST BEEF Recipe

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This recipe for ITALIAN ROAST BEEF, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Brunsting
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup water
3 beef bouillon cubes
1 tsp. sea salt
1 tsp. garlic powder
2 tbsp. italian seasoning
1 tsp. ground pepper
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp. dried red pepper flakes
4 lbs rump roast
1/2 cup olive oil

Directions:
Directions:
1. Pour water into Dutch oven, add bouillon cubes. Stir to dissolve. In small bowl, mix together all dry seasonings and put on plate.

2. Rub roast with oil and roll in seasoning mixture until well coated. Place roast in Dutch oven along with any leftover seasoning. Bring water to boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and will done.

3. Let meat set for 10 minutes to allow juices to redistribute and slice thinly for sandwiches or more thickly for main dish.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
3 hours 45 min.
Personal Notes:
Personal Notes:
Wonderful flavors! For sandwiches, halve hoagie buns and toast in oven until golden. Rub with raw garlic clove, and/or brush with melted butter. Place meat on top. Top with Provolone Cheese and broil until cheese melts. Or use untoasted hoagies and dip in au jus.

 

 

 

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