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Italian Roast


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Italian Roast 0 Picture


  • 3 1/2-5 pound boneless roast
  • 4 cups water
  • 4 tsp. instant beef granules or 4 beef bouillon cubes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 dashes garlic powder or garlic salt
  • 1 tsp. Oregano



Step 1

Mix all and pour over browned roast. Bake covered, 4 1/2 hours or until tender at 300 degrees. Remove meat from oven and cool. Slice and place in layers. Thicken broth with cornstarch/water mixture and pour over meat and between the slices. Refrigerate for 10-12 hours or eat right away.


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