Lydia’s Italian Roast Beef
August 10, 2008
10 lb roast beef
1 cup of carrots (diced small)
1/2 cup celery (diced small)
Medium onion (diced small)
Garlic (4 whole cloves and 4 crushed)
6 oz can of tomato paste
3 cans beef broth
1 cup of red wine
2 tsp of ea. Salt / Pepper
Basil (a few leaves, take out after cooking)
About 2 dozen Buns (We use semi hard but whatever you like)
*I do this part a day ahead. I cook the beef, shred it and put in the refrigerator, separate from the juice, until the next day when I’m going to serve it.
Make 2 holes in each roast. Put a clove of garlic in each. Salt/Pepper the roasts. Place roasts in roaster with water ? the way up the roasts. Cover and cook at 350 for 3-4 hours. Take the roast out (keep juice) and shred with a fork. It’s better to do when they are still warm.
The next step is to put the juice back into the roaster and add the rest of the ingredients. After you mix it, add the shredded beef. Cook for another 1-2 hours @ 350.
*You could also use a crock pot for this step if you like.
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