Italian beef rosone
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef Roast -- boneless |
| ⅓ | cup | Vinegar |
| 2 | tablespoons | Worcestershire Sauce |
| 1 | large | Onion -- sliced |
| 1 | tablespoon | Oregano |
| 4 | larges | Garlic Cloves -- sliced |
| Thin | ||
| ____________For | ||
| Gravy:______________ | ||
| 1 | pack | Italian Dressing Mix |
| 1 | teaspoon | Worcestershire Sauce -- to |
| Taste | ||
| 1 | can | Beef Broth -- College Inn |
| Best | ||
| 2 | tablespoons | Cornstarch |
Directions
1. Place beef in crock pot. Cover with vinegar, worcestershire sauce, onion slices, oregano, and garlic. Cook on low for 6 to 8 hours, until tender. Remove beef from liquid, and chill thoroughly.
(Discard liquid in crock pot).
2. Slice cooled beef across grain thinly. Prepare gravy.
3. Thin cornstarch in about ¼ cup of water. Heat broth mixed with italian dressing packet to a soft boil. Add cornstarch mixture, and stir constantly until slightly thickened. Add additional water, if necessary, and bring to a full boil. Add beef slices, and simmer until heated.
Recipe By : Diane Rosone, modified by Jocie Moravec