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Italian Roast Beef Recipe

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This recipe for Italian Roast Beef, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
6 lbs rump roast
2 envelopes dried onion soup mix
2 tsp dried oregano
2 tsp dried sweet basil
2 tsp crushed red pepper
4 cups water
garlic salt, if desired

Directions:
Directions:
Place meat, fat side up, in a heavy Dutch oven. Sprinkle with onion soup mix, oregano, basil, and crushed red pepper. Add water. Cover and bake 4 hours at 350, basting occasionally. Add water, if needed, to make more juice. When meat is done, remove from pan to cool, then slice thinly. Let the juices cool separately, then remove any fat that solidifies on top. To serve, steam the sliced meat in the juice or reheat with a little juice and serve the remaining juice on the side.

Note: The beef can be roasted and refrigerated 2-3 days before serving. Be sure to refrigerate the beef and juice separately. This is also great for French dip sandwiches. The recipe can be halved.

 

 

 

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