Italian Roast Beef I The Best Recipes
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| Italian Roast Beef I |
"Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!"
Ingredients :
- 1 1/2 cups water
- 3 cubes beef bouillon
- 1 teaspoon salt
- 1 teaspoon crushed garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1/2 teaspoon dried red pepper flakes (optional)
- 4 pounds rump roast
- 1/2 cup vegetable oil
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 3H45M |
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- Pour water into a large kettle, and add bouillon cubes.
- Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
- Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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