Breidi's Italian-Seasoned Roast Beef |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This divine recipe was given to us from our friends Brian and Heidi (Breidi). Easy to make and mouthwatering to boot! A crowd-pleaser that goes great with mashed potatoes or rice. Sirloin tip roast is preferred but you can use whatever kind of roast you like. Ingredients:
4 lbs beef roast |
1.5 (1 1/16 ounce) packages italian salad dressing mix |
4 tablespoons worcestershire sauce |
1 1/2 beef bouillon cubes |
2 cups water |
1 teaspoon basil |
2 teaspoons oregano |
Directions:
1. In an oven safe pot on the stove top, brown the roast in some olive oil.
2. After the meat is nicely browned, add enough water to barely cover the bottom of the pot.
3. Cover and place in a 325 degree oven for about 2 and a half hours. While roasting, mix together remaining ingredients and set aside.
4. Remove pot from oven and add reserved mixture, you may need to remove some juices to make room. I prefer to use a smaller pot and try to cover the meat completely.
5. Cover the pot and place it back in the oven for approximately one hour. When a fork twists easily in the meat it is done.
6. Enjoy!
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