Chicago Italian Beefbeef, garlic, italian, main dish 1 each sirloin tip roast-3# or more 4 1/2 cup water 4 tablespoon dried parsley flakes 3 tablespoon oregano 1 1/2 teaspoon basil 1 teaspoon red pepper flakes 12 each garlic cloves(split) 3 each cubes of beef broth 3 each 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. |
