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Add a photoServings: 12
Ingredients
- 5-6 lb top round roast
- 2 lg. cloves garlic, cut in half
- Salt
- Pepper
- Onion pwdr
- Garlic pwdr
- Italian seasoning
- Oregano
- 1 c. red wine
- 1 c. water
Directions
- Cut four slits in top of roast. Insert garlic halves. Place roast in roasting pan. Liberally sprinkle with salt, pepper, onion pwdr, garlic pwdr, and Italian seasoning. Completely cover with oregano till roast looks green. Add in wine and water to pan. Cover and cook in 325 degree oven for 2 1/2 hrs. Remove from oven and when cool, refrigerate in refrigerator. When chilled, slice beef paper thin (this can be taken back to the grocery store where purchased and sliced by the butcher). If beef becomes overcooked, it will crumble when cut but this is OK. Return beef to the roasting pan and reheat into juices adding beef broth.Serve on French or possibly Italian bread, cut in 3-4 inch slices and split horizontally. Serve with crushed red peppers or possibly peppers of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 12 servings | |
| Calories 543 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 116mg | 3% |
| Total Carbs 138.7g | 37% |
| Dietary Fiber 0.8g | 3% |
| Sugars 43.8g | 29% |
| Protein 0.25g | 0% |
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