Yield: 12 Servings
|1 each||Sirloin Tip Roast-3# or more|
|4 tablespoons||Dried Parsley Flakes|
|1 teaspoon||Red Pepper Flakes|
|12 eaches||Garlic Cloves(split)|
|3 eaches||Cubes of Beef Broth|
|3 eaches||Cubes of Chicken Broth|
NOTE: the spice measurements are approximate and can be adjusted to taste. Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound. Add water as needed ( probably only for a very large roast ). Remove from oven and cool completely. Take to butcher and have him slice it very thin. Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on french bread or fr.