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Italian Beef
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"La Cucina Dorina"
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INGREDIENTS:
3-5 pounds beef rump roast (see note)
salt and pepper
dried oregano
garlic powder
5-7 beef bouillon (see note)
onion powder
1 tablespoon Worcestershire sauce
6-8 garlic cloves (diced up)
2-3 tablespoons vegetable oil
1 medium to large onion (rough cut)
3 stalks celery (cut in half)
6-8 baby carrots
3-5 green bell peppers (sliced up, optional)
1/2 cup dry red wine (optional)
4 tablespoons butter
1 package dry Italian salad dressing

NOTE: You can also use BOTTOM ROUND ROAST, EYE
ROUND ROAST,
TOP ROUND, ROUND TIP ROAST - if
so, bake for about 1 hour or slow cooker on
high for
about 2 hours. Because there isn't much collagen
or
marbling
in these cuts, they will dry out faster. Check for
don
eness as time goes on. Remember, you're going to
NOT want it totally done, as you remove, partially freeze in
order to cut slices easier, and then will further bake/slow
cook, allowing slices to "soak" up broth and juices.
OR, you can refrigerate the beef and broth (seperately)
overnight before slicing.
KEEP IN MIND that your beef will "reduce" or shrink in size
by almost 1/2, so purchase accordingly.

Use the larger (Knorr brand) Beef Bouillon or at least 3
cups or more of Beef Broth.
Homemade Beef Broth
Recipe
HERE

DIRECTIONS: Very generously season all sides of roast
with salt, pepper, oregano, garlic powder and onion
powder. Lightly brown all sides in large frying pan with
vegetable oil. Transfer to roasting pan for oven or slow
cooker.
On high heat, deglaze the pan drippings with water,
scraping the drippings off the bottom and mixing in.
Pour this into the roasting pan or slow cooker. Add the
remaining ingredients. If you're using bouillon, add water
till half way up the roast.
Bake 350*F for
1-2 hours, uncovered OR
Slow cook in crock pot and set on high for
2-3 hours, or
on low from
4-6 hours turning over every 30 min.
You can slice into roast to test for desired doneness (rare
to well done).
MIDDLE TEMP should be about 145-150*F
Remove roast, cool down, and slice very thin. (you can
refrigerate so slicing is easier).
Put a colander
OVER a large bowl, drain off juices and
put in large pot. Keep the green peppers, discard the rest
of vegetables. Add the sliced beef & green peppers to the
pot of broth and simmer. Add more water (with more
bouillon cubes OR more broth if you want a lot of juice.
Serve on sliced Italian or French bread or buns. (top with
mozzarella and bake on tin foil lined sheet if wanted) You
can serve with Giardiniera. Left over beef with juice/broth
can be frozen.
Check out Italian Beef made in
slow cooker with Chuck Roast,
Giadiniera and Pepperocini's
HERE