Prep 0 mins
Cook 5 hrs
A roast in the Italian style but better
- 2267.96 g round beef brisket or 2267.96 g rump steak or 2267.96 g sirloin tip roast
- 29.58 ml garlic salt
- 29.58 ml paprika
- Lawry's Seasoned Salt
- 2-3 onions, sliced
- 44.37 ml vinegar
- 709.77 ml beef broth
- Day before: In large roasting pan, pour vinegar and the seasonings (season heavily) over beef. Brown, uncovered, for 1 hour at 350 degrees. Add 2 cups boiling water and beef broth to pan and place sliced onions on top. Cover and cook at 300 degrees for 4 to 5 hours. Cool. Refrigerate overnight. Slice into 1/4" slices, heat and serve in its own juices. Serves 20 and is great for buffets.
The flavor of this was simply awesome. The meat was nice and tender. I will certainly be making this again. Made for PAC Spring 2013.