Italian Beef


  • 3-5 lb. beef roast
  • 2-3 cup water
  • 2-3 beef bouillon cubes
  • 1/2 cup chopped green pepper
  • garlic powder, to taste
  • Ad
  • 1 tsp. marjoram
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 2 Tbsp. Worcestershire sauce
  • hot pepper sauce, to taste


Roast meat uncovered at 350 degrees F until internal reading is 150 degrees F, about 2-2 1/2 hours. Cool and slice. Add water and bouillon to pan drippings; stir in seasonings and green peppers. Simmer 15 minutes (do not allow to boil). Put sliced beef into marinade and refrigerate overnight. Reheat to serve. Can be frozen.

By Robin from Washington, IA

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April 12, 2010 Flag
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  • 3 lb. chuck roast
  • 1 can beef broth (large)
  • 1 can beer
  • 6 small peppers (jalapeno)
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 can water


Add all ingredients in slow cooker and cook meat until tender and falls apart, 5-6 hours on high. Serve on rolls.

By imaqt1962

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April 12, 2010 Flag
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  • 4 lbs. sirloin, rump or otherwise boneless beef roast
  • 1 stick margarine
  • 1/4 tsp. oregano
  • 2 cups water
  • 1-2 green peppers (to your own taste)
  • Salt and pepper (to taste)
  • 1/4 tsp. garlic


Combine all ingredients in a covered roasting pan or covered casserole. Bake for 3 hours at 350 degrees F. Remove from juice and slice thin. Add 1 can commercial beef gravy to juice. Add the meat. Ready to serve when warm completely through.

By Robin

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