Italian Roast Beef Sandwiches
Ingredients:
|
| 1 |
tbsp (15 mL) olive oil |
| 1 |
garlic clove, pressed |
| 1/4 |
tsp (1 mL) salt |
| 1/4 |
tsp (1 mL) ground black pepper |
| 1 |
beef eye of round roast (about 2 lb/1 kg) |
| 1 |
can (14.5 oz or 540 mL) crushed tomatoes, undrained |
| 1/2 |
cup (125 mL) beef broth |
| 1/4 |
cup (50 mL) pepperoncini peppers, chopped |
| 2 |
tbsp (30 mL) red wine vinegar |
| 1 |
tsp (5 mL) dried oregano |
| 12 |
Italian rolls or hoagie rolls |
Directions:
| Preheat oven to 325°F (160°C). Combine oil, garlic, salt and black pepper. Pierce beef roast at 1-in. (2.5 cm) intervals with Carving Fork. Rub roast with garlic mixture; place in shallow roasting pan. |
| Roast 1 hour, 30 minutes to 1 hour, 45 minutes or until Pocket Thermometer inserted into thickest part of roast registers 135°F (56°C) for medium doneness. Remove roast and transfer to cutting board. Tent loosely with aluminum foil and let stand 20 minutes. (Temperature will rise to about 145°F/60°C.) Thinly slice roast using Carving Set. |
| Combine tomatoes, broth, pepperoncini, vinegar and oregano in 2-qt. (1.8 L) Saucepan; bring to a boil and remove from heat. Stir sliced meat into tomato mixture and serve on rolls. |
Yield: 12 servings
Nutrients per serving: Calories 320, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 30 mg, Carbohydrate 35 g, Protein 25 g, Sodium 590 mg, Fiber 3 g
