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Italian Beef


10 pounds Round or rump roast
1 tablespoon Oregano
1/2 cup Vinegar
1 sm Onion, diced
2 tablespoons Worcestershire sauce
Salt
10 milliliters Garlic, minced
Pepper

SAUCE
7 3/4 cups Water
1 package Italian Dressing Mix
3 Beef bouillon cubes
2 teaspoons Basil
8 tablespoons Worcestershire sauce
1 package Au Jus Mix
4 teaspoons Oregano

Mix vinegar, 2 tablespoon Worcestershire sauce, 1 tablespoon oregano and the garlic. Pour over seasoned meat, slicing onion on top. Cover lightly; roast at 350 degrees 3 hours or until done. Slice when cool. Before serving, combine sauce ingredients; bring to boil. Cool 10 minutes, then add sliced beef. Serve on rolls. May be refrigerated 2 to 3 weeks.

Makes 10 to 16 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.