Italian beef recipes is great reheated. Make a five pound roast and you should have enough for several meals if you’re a family of three. You can save on time and utility use if you do two roasts at the same time and freeze some of the meat and gravy in individual or family sized freezer bags.

Ingredients

5 pound rump roast

½ teaspoon each: oregano, garlic powder and coarse black pepper

when making a Italian Beef Recipes mix the three herbs and rub them onto the roast. Preheat the oven temperature for 325 degrees and cook uncovered for 2 ½ hours. If you have a slightly smaller or larger roast, use 30 minutes for each pound of meat. Don’t worry if it looks rare, you want it that way since you’ll be heating it in the sauce later.

Italian sauce ingredients

2 cups of boiling water with 2 bouillon cubes added and mixed

1 ½ teaspoons of each, dried oregano and thyme

Coarse ground black pepper to taste, normally around ½ teaspoon

4 teaspoons of minced garlic or 8 garlic cloves minced

¾ to 1 teaspoon of Tabasco sauce

1 ½ to 2 tablespoons of Worcestershire Sauce

Pan drippings from cooked roast

Additional salt may be necessary.

The easiest method for creating italian beef recipes is to mix the ingredients right in the baking dish you cooked the roast. Mix all the ingredients and simmer for 20 minutes.

Slice the roast thin and put it into the Italian sauce. Mix it thoroughly so all the meat is covered. Put foil over the top and allow to marinate in the refrigerator overnight.

Heat the mixture the next day and serve on a bun or crusty sandwich roll.