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A few weeks ago I picked up some ribeye roasts at the packing house. While some have been excellent, every now and then I'll find some that are a little less in price due to grade. These make outstanding beef sandwiches!
I done put myself in the mood for Italian Beef and just happened to have a roast in reserve for the occaision.
Here's the recipe I'm using cept I'll be substituting using my tough ole ribeye.
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven (I dont think so) to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. Place beef in juice.
I'll be using pepperchinis, bell peppers and onions in my broth during roasting.
MMMmmmm.. This is gonna be good!! I'll post up a Qview when it's done
I done put myself in the mood for Italian Beef and just happened to have a roast in reserve for the occaision.
Here's the recipe I'm using cept I'll be substituting using my tough ole ribeye.
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven (I dont think so) to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. Place beef in juice.
I'll be using pepperchinis, bell peppers and onions in my broth during roasting.
MMMmmmm.. This is gonna be good!! I'll post up a Qview when it's done
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