Italian Beef

5– 6 lb beef roast (sirloin tip or rump)
1 Tbsp Rosemary
1 Tbsp Oregano
1 Tbsp Basil
8 cloves of garlic, crushed
¾ Tbsp crushed red pepper flakes
1 Tbsp cinnamon
1 Tbsp Nutmeg
1 Tbsp salt
¼ lb butter
1 Tbsp Fennel seed
½ c. parsley, chopped
2 Qt. beef broth (low sodium, fat free)

In roasting pan, combine roast and all ingredients. Bake at 350 degrees for 1 ½ hours. Chill at least 5 hours (better overnight). Strain broth and discard the solids. Slice meat thinly and return to broth. Warm gently and serve on crusty rolls. Sometimes I add some freshly grated Parmesan cheese.

This recipe is perfect for the crockpot. I put it on before I go to bed (8-10 hour setting), chill it all day the next and slice it when I get home. You can shred this roast as easily as slice it. It all tastes the same.

I found it hard to discern the servings because it depends on how big of a roll you have and how big of a sandwich you normally eat. I estimated on the small side (i.e. in my family, this recipe would usually serve 7 or 8 people of various ages).

Number of Servings: 12

Recipe submitted by SparkPeople user STEELPRNCS9.