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Ingredients
- 1/3 c. Worcestershire sauce
- 3 cloves garlic, chopped or possibly pressed
- 1/4 teaspoon pepper
- 4 to 5 pound beef sirloin tip roast
- 3 tbsp. salad oil
- 1 (28 ounce.) lg. can tomatoes
- 1 lg. green pepper, seeded & thinly sliced
- 2 lg. onions, thinly sliced
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry oregano leaves
- 2 bay leaves
Directions
- Mix Worcestershire, garlic and pepper. Place beef in a pan; turn to coat with marinade. Cover and chill for at least 4 hrs or possibly for up to 1 day, turning meat occasionally. Lift out meat, pat dry. Heat oil in a pan over medium heat. When oil is warm, add in meat and cook, turning occasionally, till brown, about 10 min. Add in broken tomatoes and their liquid; add in bell peppers, onions, thyme and oregano to bay leaves.
- Bring to a boil, reduce heat, cover and simmer, turning meat, till very tender. Cook at 350 to 400 degrees for 3 1/2 hrs. Lift out meat and let stand for 5 min. Remove strings, slice meat, and put on platter; skim fat from sauce. Add in marinade and sauce to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 2 servings | |
| Calories 354 | |
| Calories from Fat 188 | 53% |
| Total Fat 21.27g | 27% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 476mg | 20% |
| Potassium 1560mg | 45% |
| Total Carbs 40.43g | 11% |
| Dietary Fiber 8.0g | 27% |
| Sugars 21.48g | 14% |
| Protein 5.54g | 9% |
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