Chicago italian beef
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Sirloin Tip Roast-3# or more |
| 4½ | cup | Water |
| 4 | tablespoons | Dried Parsley Flakes |
| 3 | tablespoons | Oregano |
| 1½ | teaspoon | Basil |
| 1 | teaspoon | Red Pepper Flakes |
| 12 | eaches | Garlic Cloves(split) |
| 3 | eaches | Cubes of Beef Broth |
| 3 | eaches | Cubes of Chicken Broth |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
Directions
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.
bread rolls.