Italian Beef Roast
3- to 5-pound beef roast
2 to 3 cups water
2 to 3 packages beef bouillon
½ cup chopped green peppers
Dash garlic powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
2 teaspoons Worcestershire sauce
Hot pepper sauce, optional
Roast meat uncovered at 350 degrees until internal reading is 150 degrees, about 2 to 2½ hours. Cool and slice.
Add water to pan drippings, stir in seasonings and green peppers.
Simmer 15 minutes. Do not allow to boil. Put sliced beef into marinade and refrigerate overnight. Reheat to serve. The dish can be frozen.
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