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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 10 |
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I like to make a double batch of this when I have a crowd to feed. Everybody LOVES it. It can be made in advance and warmed up in a crock or roaster. Once hot, it will hold well on low. Freezes well too. Ingredients:
4 -6 lbs sirloin tip roast |
1 tablespoon salt |
2 large onions, quartered |
1 teaspoon onion salt |
1 teaspoon garlic salt |
1 teaspoon oregano |
1/2 teaspoon basil |
1 teaspoon seasoning salt |
1 teaspoon italian seasoning |
1 teaspoon accent seasoning |
1 teaspoon pepper |
1 pinch red pepper flakes, to taste |
1 green pepper, cut into strips |
1 large onion, sliced |
Directions:
1. Place roast in roaster and fill 1/2 full with water.
2. Add salt and quartered onion.
3. Cover and cook at 350 4-5 hours.
4. Leave in broth and refrigerate overnight.
5. The next day remove meat from broth and skim off fat.
6. Strain broth into saucepan and add remaining spices.
7. Bring to boil.
8. Shred meat and place in roaster.
9. Cover meat with seasoned broth.
10. Add green pepper strips and onion slices.
11. Cook in roaster at 300 until hot, 1-2 hours.
12. Pile high on your favorite hard rolls or hoagie buns. I like to bake rolls in oven until crispy.
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