Italian Roast Beef I So Tasty

Wednesday, July 24, 2024

Italian Roast Beef I

"Tender, seasoned beef that may be sliced and served as a sandwich or as an entree. Best to restore day earlier than serving and refrigerate. Makes reducing less complicated. Delicious!"

Ingredients :

1 half cups water
three cubes red meat bouillon
1 teaspoon salt
1 teaspoon overwhelmed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
half teaspoon dried pink pepper flakes (optional)
four pounds rump roast
half of cup vegetable oil

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H45M

Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and crimson pepper flakes on a big plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning combination until well covered. Place the roast in the kettle along side any left over seasoning combination and oil.
Bring water to a boil, reduce warmth, and simmer about three half of hours. Meat should be tender and properly performed.

Notes :

Try the usage of a Reynolds® slow cooker liner for your slow cooker for less difficult cleanup.

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