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Cuisine:Description
Italian Beef!
Scale
Ingredients
- 3 to 4 pound roast of beef (Sirloin Tip center roast) – as lean as you can find find it (or trim the fat to leave a thin layer)
- 4 to 5 cups of rich beef bouillon – heated to a slow simmer.
- 2 packages of Italian Beef Seasonings
- 2 large onions, sliced into thick slices
- 6–8 cloves of garlic
- 1 large green pepper, in thick slices
- 1 package of Provolone cheese.
Instructions
- Sprinkle the beef with the Italian seasonings – one pack per side.
- For added flavor, I first seared the roast on all sides.
- Place fat side down in roaster and surround the meat with the sliced onions and green pepper.
- If you did not sear the meat first, add a sprinkling of olive oil to the bottom of the Dutch oven or crock to prevent the seasoning from burning.
- Roast the meat at 350 degrees for about 45 minutes. The onions and peppers should be fragrant but not burned.
- Add half of the bouillon to the roasting pan. Cover tightly.
- Roast for 1 hour, basting on a regular basis.
- After 1 hour, add the other half of the broth. Cover again.
- You want the roast to be fork tender.
Notes
Drain a jar of Gardiniera. Add it to the pan juices.
Heat through and ladle onto the meat along with the onions and green peppers for a “wet” Italian Beef.
When using a slow cooker instead of a cast iron Dutch oven, set timer to 4 hours on High or 6 hours on Low.
