Italian Beef
"I like to make a double batch of this when I have a crowd to feed. Everybody LOVES it. It can be made in advance and warmed up in a crock or roaster. Once hot, it will hold well on low. Freezes well too."
- Ready In:
- 25hrs
- Ingredients:
- 14
- Serves:
-
6-10
ingredients
- 4 -6 lbs sirloin tip roast
- 1 tablespoon salt
- 2 large onions, quartered
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1⁄2 teaspoon basil
- 1 teaspoon seasoning salt
- 1 teaspoon italian seasoning
- 1 teaspoon Accent seasoning
- 1 teaspoon pepper
- 1 pinch red pepper flakes, to taste
- 1 green pepper, cut into strips
- 1 large onion, sliced
directions
- Place roast in roaster and fill 1/2 full with water.
- Add salt and quartered onion.
- Cover and cook at 350 4-5 hours.
- Leave in broth and refrigerate overnight.
- The next day remove meat from broth and skim off fat.
- Strain broth into saucepan and add remaining spices.
- Bring to boil.
- Shred meat and place in roaster.
- Cover meat with seasoned broth.
- Add green pepper strips and onion slices.
- Cook in roaster at 300 until hot, 1-2 hours.
- Pile high on your favorite hard rolls or hoagie buns. I like to bake rolls in oven until crispy.
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RECIPE SUBMITTED BY
I developed a passion for cooking while employed part time at a hospital kitchen. I learned a great deal watching every cooking show on the air! I don't have the time to watch much TV anymore since I work full time and have two small children, five stepchildren, and eight grandchildren. I sure miss watching the cooking shows, but I enjoy doing the cooking even more.
