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Italian Beef
Ingredients:
1 (5 lb.) chuck roast
1 1/2 c. water
6 cloves garlic, crushed
2 bay leaves
2 Tbs. dried basil
1 1/2 Tbs. salt
1 1/2 Tbs. dried oregano
1 tsp. dried crushed red pepper
1/2 tsp. garlic powder
1 (5 lb.) chuck roast
1 1/2 c. water
6 cloves garlic, crushed
2 bay leaves
2 Tbs. dried basil
1 1/2 Tbs. salt
1 1/2 Tbs. dried oregano
1 tsp. dried crushed red pepper
1/2 tsp. garlic powder
Directions:
Place roast in a large Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to a boil. cover and reduce heat, simmer 3 hours or until tender. Let cool. Cover and chill. Remove roast from broth; cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves.
Makes 12 Servings
Place roast in a large Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to a boil. cover and reduce heat, simmer 3 hours or until tender. Let cool. Cover and chill. Remove roast from broth; cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves.
Makes 12 Servings
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