Category: Beef

1 Sirloin Tip Roast-3# or more

4 1/2 cup Water

4 tbsp Dried Parsley Flakes

3 tbsp Oregano

1 1/2 tsp Basil

1 tsp Red Pepper Flakes

12 Garlic Cloves(split)

3 Cubes of Beef Broth

3 Cubes of Chicken Broth

1 tsp Salt

1 tsp Pepper

NOTE: the spice measurements are approximate and can be adjusted to taste. Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound. Add water as needed ( probably only for a very large roast ). Remove from oven and cool completely. Take to butcher and have him slice it very thin. Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on french bread or fr. bread rolls. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 08, 98