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This recipe for Italian Beef, by Vernita Hettrick, is from The Jones-Simpson Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sprinkle rump roast with garlic salt. Bake until well done in a covered dish in a 350º oven. Slice very thin; store overnight in the following broth: use broth from meat and make up the rest with beef bouillion. Add herbs. Reheat in a covered dish in a 325º oven or stove top. Serve on hard rolls.
I have purchased roast beef from the deli when I want to make a small amount.
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