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Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Beef, Garlic, Main dish, Italian	12	Servings

INGREDIENTS

1		Sirloin Tip Roast-3# or more
4 1/2	c	Water
4	tb	Dried Parsley Flakes
3	tb	Oregano
1 1/2	ts	Basil
1	ts	Red Pepper Flakes
12		Garlic Cloves(split)
3		Cubes of Beef Broth
3		Cubes of Chicken Broth
1	ts	Salt
1	ts	Pepper

INSTRUCTIONS

NOTE: the spice measurements are approximate and can be adjusted to taste.
Put spices and 3-4 cups of water in a roasting pan.  Lightly rub a little
salt and pepper into roast.  Place on rack in roasting pan. Be sure rack
holds roast up out of water.  Roast @ 325 for 15 min/per pound. Add water
as needed ( probably only for a very large roast ). Remove from oven and
cool completely.  Take to butcher and have him slice it very thin. Strain
sauce ( do not press spices in strainer ). Heat sauce and dip meat in and
put on french bread or fr. bread rolls.
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Apr 08, 98

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