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Prep Time: 15 Minutes Cook Time: 210 Minutes |
Ready In: 225 Minutes Servings: 8 |
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Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious! Ingredients:
1 1/2 cups water |
3 cubes beef bouillon |
1 teaspoon salt |
1 teaspoon crushed garlic |
2 tablespoons italian seasoning |
1 teaspoon freshly ground black pepper |
2 tablespoons dried oregano |
2 tablespoons dried basil |
1/2 teaspoon dried red pepper flakes (optional) |
4 pounds rump roast |
1/2 cup vegetable oil |
Directions:
1. Pour water into a large kettle, and add bouillon cubes.
2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
3. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
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