Italian Roast Beef
Ingredients
- rump or sirloin roast
- 2 c water
- 2 beef bouillon cubes
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp oregano
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- few drops Tabasco (optional)
- salt
- pepper
Instructions
Bake roast in 350 degree oven until it is rare. To pan drippings add water and beef bouillon cubes. (For more gravy, use 3 cups water and 3 bouillon cubes.) Add marjoram, thyme, oregano, Worcestershire, garlic, Tabasco and salt and pepper. Simmer for 15 minutes. Slice roast very thin when it is cool. (Cornstarch can be added to gravy to thicken if desired.) Cooked strips of green pepper and onion can also be added to gravy. Add sliced beef to gravy a little at a time; simmer just long enough to heat beef. Serve on fresh French bread rolls.