Italian Roast Beef I Good Recipes

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Italian Roast Beef I

"Tender, pro pork that may be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes cutting easier. Delicious!"

Ingredients :

1 half of cups water
three cubes pork bouillon
1 teaspoon salt
1 teaspoon beaten garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried crimson pepper flakes (elective)
4 pounds rump roast
half of cup vegetable oil

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H45M

Pour water right into a large kettle, and upload bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and crimson pepper flakes on a massive plate. Rub roast with half cup vegetable oil. Roll roast in seasoning combination until well coated. Place the roast in the kettle in conjunction with any left over seasoning aggregate and oil.
Bring water to a boil, reduce warmness, and simmer approximately three half hours. Meat should be soft and properly executed.

Notes :

Try using a Reynolds® gradual cooker liner for your gradual cooker for easier cleanup.

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