Italian Roast Beef Sandwiches
Serve the sliced roast beef on fresh buns with warm broth for dipping.
Servings and Ingredients
|2 tbsp.||Hy-Vee canola oil|
|1||(2.5 lb.) boneless bottom round roast|
|1||large onion, sliced|
|1||large green bell pepper, seeded and sliced|
|1||clove garlic, chopped|
|1||(32-oz.) container Hy-Vee beef stock|
|2||cloves garlic, halved|
|2 tsp.||Hy-Vee dried oregano|
|1 tsp.||Hy-Vee dried parsley|
|1 tsp.||Hy-Vee salt|
|1 tsp.||Hy-Vee ground black pepper|
|8||Hy-Vee Bakery whole wheat hamburger buns, split|
Things To Grab
- Dutch oven
- Heat oil in a Dutch oven over medium heat. Brown roast; remove. Add onion, bell pepper and garlic and cook, stirring frequently, until onion softens, about 5 minutes. Return roast to Dutch oven.
- Add beef stock. Add halved garlic cloves, oregano, parsley, salt and black pepper. Bring to boil, reduce heat to low, cover and simmer for 2 to 2-1/2 hours or until meat is very tender.
- Remove roast. Simmer cooking liquid, uncovered, until it is reduced by half, about 20 minutes. Strain and discard solids. Return liquid to pan. When roast is cool enough to handle, slice thinly against the grain. Add slices to Dutch oven. Heat through.
- Serve sliced beef on buns with broth for dipping.
340 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 80mg
- Sodium: 790mg
- Total Carbohydrates: 23g
- Protein: 35g
Vitamin D 0%
Hy-Vee Beef Stock container.