 |
Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 10 |
|
A roast in the Italian style but better Ingredients:
1 (5 lb) round beef brisket or 1 (5 lb) rump steak or 1 (5 lb) sirloin tip roast |
2 tablespoons garlic salt |
2 tablespoons paprika |
lawry's seasoned salt |
2 -3 onions, sliced |
3 tablespoons vinegar |
3 cups beef broth |
Directions:
1. Day before: In large roasting pan, pour vinegar and the seasonings (season heavily) over beef. Brown, uncovered, for 1 hour at 350 degrees. Add 2 cups boiling water and beef broth to pan and place sliced onions on top. Cover and cook at 300 degrees for 4 to 5 hours. Cool. Refrigerate overnight. Slice into 1/4 slices, heat and serve in its own juices. Serves 20 and is great for buffets.
|
|