Chicago italian beef

Yield: 12 Servings

Measure 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

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.

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