Italian Beef

Course : Beef
Serves: 1
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4 Pounds rolled rump roast -- (4 to 5)
1 Package Mrs. Grass Onion Soup
3 Cups water
2 Teaspoons basil leaves
2 Teaspoons oregano leaves
1/4 Teaspoon cayenne pepper
1/4 Teaspoon garlic salt
1 Teaspoon salt (optional)

Preparation / Directions:

Cook beef at 350 degrees in 1/2 inch water in a covered pan for 3 to 4 hours. Remove from oven, pull out of pan and put on a plate. Refrigerate until cold. Remove roast and slice, and then put sliced meat back in pan; add soup mix, water, herbs and spices and cook at 350 degrees for 1 hour. Allow meat to cool slightly and spoon meat and juices over thick slices of French or Vienna bread. (Do not use sour dough). NOTE: This beef is best when pepared a day in advanced, then warmed just before serving.


Nutritional Information:

3 Calories (kcal); trace Total Fat; (22% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 534mg Sodium

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