Sunday, December 16, 2007


4-6 lbs. roast beef
3-4 lg. onions
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1-2 lg. carrots
1/2 tsp. salt
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. seasoning salt
1/4 tsp. basil
1/2 tsp. oregano
Place beef in roasting pan. Fill pan half full with water. Sprinkle roast with half of the tablespoon salt, put remainder in water. Lay sliced onion and carrots over
roast and in water. Sprinkle with marjoram. Roast meat at 350 degree in covered
pan 3-4 hours. Refrigerate roast overnight in broth. Next day, slice very thin.
Bring beef broth to boil, add seasonings and simmer 5 minutes. Carefully lay
sliced beef into broth, keeping slices intact. Pour broth over beef. Cover and heat
in 350 degree oven. Serve on buttered buns or hard rolls. (Butter keeps rolls
from getting soggy.)
Serves 12-14.

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