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.