Italian Beef

Name: Italian Beef
Ingredients: 5 lb. rump roast; 1 c. Rhine wine; 2 beef bouillon cubes; 2 Tbsp. chili sauce; garlic; season salt; 6 oz. tomato paste; 1 (13 3/4 oz.) can beef broth; 1 envelope dried onion soup or 1 Tbsp. dried onion flakes; 1 tsp. oregano

10 ingredients

9 steps

Ingredients

5 lb. rump roast
1 c. Rhine wine
2 beef bouillon cubes
2 Tbsp. chili sauce
garlic
season salt
6 oz. tomato paste
1 (13 3/4 oz.) can beef broth
1 envelope dried onion soup or 1 Tbsp. dried onion flakes
1 tsp. oregano

Directions

1

Rub roast with garlic and season salt.
2

Bake at 350° for 20 minutes.
3

(Can be cooked in crock-pot.)
4

Prick roast and pour 1/2 cup Rhine wine in holes.
5

Cook 1 hour and then add another 1/2 cup Rhine wine.
6

Remove from heat and let cool.
7

Slice very thin. Remove fat from juice and add water to make 2 quarts.
8

To this, add 2 beef bouillon cubes, chili sauce, beef broth, onion soup and oregano.
9

Simmer slices in juice until time to serve.