| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Beef | 8 | Servings |
INGREDIENTS
| 4 | lb | Beef Roast — boneless |
| 1/3 | c | Vinegar |
| 2 | tb | Worcestershire Sauce |
| 1 | lg | Onion — sliced |
| 1 | tb | Oregano |
| 4 | lg | Garlic Cloves — sliced |
| Thin | ||
| ____________For | ||
| Gravy:______________ | ||
| 1 | pk | Italian Dressing Mix |
| 1 | ts | Worcestershire Sauce — to |
| Taste | ||
| 1 | cn | Beef Broth — College Inn |
| Best | ||
| 2 | tb | Cornstarch |
INSTRUCTIONS
1. Place beef in crock pot. Cover with vinegar, worcestershire sauce, onion slices, oregano, and garlic. Cook on low for 6 to 8 hours, until tender. Remove beef from liquid, and chill thoroughly. (Discard liquid in crock pot). 2. Slice cooled beef across grain thinly. Prepare gravy. 3. Thin cornstarch in about 1/4 cup of water. Heat broth mixed with italian dressing packet to a soft boil. Add cornstarch mixture, and stir constantly until slightly thickened. Add additional water, if necessary, and bring to a full boil. Add beef slices, and simmer until heated. Recipe By : Diane Rosone, modified by Jocie Moravec File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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