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Italian Roast Beef

by Stephanie

I’m not really sure why this is called Italian roast beef. I think it might be the spices. But the reason you’re getting this recipe today is because, well, sirloin roast was on sale at our neighborhood grocery store. And I needed to find a recipe to cook this big honking slab of beef I bought for dinner tomorrow night. Browsing through my files, I found this one, with a note that I liked it.

Iroast_beef.jpg tend to like sirloin roast better than chuck roast (which is commonly used for pot roast.) Sirloin is usually a bit cheaper and it’s not as dry. I like the dryness. It seems to have less fat on it, but I haven’t actually researched that. It’s very easy to prepare and it makes GREAT sandwich cold cuts when you’re done with dinner! I’ll be serving mine with a garden salad and brussel sprouts. (My daughter and I both LOVE brussel sprouts, which I prepare in chicken broth — NO butter.) Check out this old post for some of my favorite salad toss-ins!

ITALIAN ROAST BEEF
Rump or sirloin roast
2 c. water
2 beef bouillon cubes
1 tsp. marjoram
1 tsp. thyme
1 tsp. oregano
1 tbsp. Worcestershire sauce
1 clove garlic, minced
Few drops of Tabasco (optional)
Salt and pepper to taste

Bake roast in 350 degree oven until it is rare. To pan drippings add water and beef bouillon cubes. (For more gravy, use 3 cups water and 3 bouillon cubes.) Add marjoram, thyme, oregano, Worcestershire, garlic, Tabasco and salt and pepper. Simmer for 15 minutes. Slice roast very thin when it is cool. (Cornstarch can be added to gravy to thicken if desired.) Cooked strips of green pepper and onion can also be added to gravy. Add sliced beef to gravy a little at a time; simmer just long enough to heat beef. Serve on fresh French bread rolls.


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