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Foodgeek: |
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Rating: |
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Servings: |
24 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (4-5 lb.) beef sirloin tip roast
Water
1/2 tsp. salt
2 to 3 onions, thinly sliced
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. dried oregano
2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. dried basil
3 beef bouillon cubes
7 to 8 hot banana peppers, seeded and sliced
Hard rolls
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Directions:
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In a deep baking pan, place roast and 1 inch of water. Sprinkle with salt and cover with onions. Bake, covered, at 350°F for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meatuntil firm. Cut into thin slices. Place in a 13x9x2-inch baking pan; set aside. Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325°F for 1 hour. Serve on hard rolls.
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