|
I took a fly on this and was very glad I did. My wife even liked it, which is rare for any type of meat dish. Although its a day long event, it yields a tasty, rich but not strong, and very tender sandwich. I used eye of round and it worked good. It was unclear whether whether the called for beef broth is canned or the drippings from the first cooking. I went with the latter and it seemed to work out ok.
|
Instructions
Preheat oven to 375°F and bake roast for 1 hour. Turn the oven off, but leave roast in (don't open the oven door!) Let roast cool in the oven for approximately 4 hours.
After cooling, place roast in a plastic oven cooking bag in a 2-inch shallow baking dish. Add the garlic salt, pepper, onion powder, oregano, Worcestershire sauce and dry mustard to the 1/2 cup of beef broth. Pour this into the bag. Take one whole bulb of garlic and cut the top off, exposing the cloves. Add the bulb to the bag. Add water to the bag until the roast and other ingredients appear submerged. Tie the bag up and cut two 1-inch slits across the top. Bake at 325°F for 2 hours. Remove roast from bag and let cool. (You can cut away any fat still remaining on the roast before serving.)
Be sure to reserve the cooking liquid! Strain the liquid into a stock pot. When beef is cooled (about an hour), begin to heat the liquid. Add water if broth appears too thick. Bring to a boil and simmer for 20 minutes before adding the thinly sliced beef. Let simmer another 10 minutes, then spoon into soft, Italian grinder rolls. Top with your favorite sweet or hot Italian peppers.
Similar Recipes
Italian beef sandwich, main courses, sandwich