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Damsel's Italian Beef

Crockpot, tested

1 tablespoon olive oil
5 pounds round roast, trimmed; (bottom round)
7 cloves garlic; crushed
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 cups beef broth

Heat olive oil in skillet; brown the roast on all sides. Place roast in
large crockpot. Combine water and remaining ingredients; stir well. Pour
over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into a
storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large saucepan.
Pour strained broth over meat, and cook gently until heated through.

Serve meat slices with heated broth.
Optional: Provolone cheese; giardiniera or peperoncini.

2 carbs per serving


*Notes July 24/06 made this using: 1 tsp celery seed, approx 10 cloves
garlic., redibase beef stock and 1 envelope powdered beef stock...added 1
tsp black pepper too. Replaced the garlic powder with 1 tsp onion powder.

Cuisine:
"Low Carb"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 284 Calories; 10g Fat (34.4%
calories from fat); 43g Protein; 2g Carbohydrate; trace Dietary Fiber;
110mg Cholesterol; 446mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat;
0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Notes: Damsel in dis Dress

Yield: 12 servings

Preparation Time: 0:00



** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

On Jul 23, 11:30*am, hahabogus > wrote:
> @@@@@ Now You're Cooking! Export Format
>
> Damsel's Italian Beef
>
> Crockpot, tested
>
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed; (bottom round)
> 7 cloves garlic; crushed
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
> 1 teaspoon salt
> 1/2 teaspoon garlic powder
> 1 1/2 cups beef broth

What I don't understand is why it has both fresh garlic, and garlic
powder. Surely the only ways powdered is superior to fresh are
perishability and convenience.

--Bryan

On Jul 23, 11:45*am, Bobo Bonobo® > wrote:
> On Jul 23, 11:30*am, hahabogus > wrote:
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Damsel's Italian Beef
>
> > Crockpot, tested
>
> > 1 tablespoon olive oil
> > 5 pounds round roast, trimmed; (bottom round)
> > 7 cloves garlic; crushed
> > 1 tablespoon dried oregano
> > 1 tablespoon dried basil
> > 2 teaspoons red pepper flakes
> > 1 teaspoon salt
> > 1/2 teaspoon garlic powder
> > 1 1/2 cups beef broth
>
> What I don't understand is why it has both fresh garlic, and garlic
> powder. *Surely the only ways powdered is superior to fresh are
> perishability and convenience.
>
> --Bryan

There is no such thing as too much garlic! At least with fresh garlic.
1/2 tsp of garlic powder is not gonna be too much, even with the 7
cloves of fresh.

I put two full HEADS of garlic in my Magical Garlic Potatoes, modified
from Riddle's Penultimate'a recipe:


5 lbs potatoes

4 cups 40% cream

2 heads of fresh garlic (not the stuff in jars!)

1 tsp salt

1 tsp white pepper (black pepper works too, but makes black specks in
the sauce!)

Gruyere swiss cheese


Peel (optional I suppose) and slice up the potatoes into chunk slices
about 1/4 inch thick. Peel and mince the garlic, and I pare that
little green plant out of the middle of each clove (A PITA, but it's
kinda fun too!)

In a large pot, put the potato pieces, the cream, the garlic and the
salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
with a little milk to make it easy to stir.

Then pour into a shallow baking pan like a lasagna pan, and grate
Gruyere cheese on top. Bake at 350F for 40 mins or into until the
Gruyere gets light golden brown.

Let sit for 30 mins after baking, and enjoy!

John Kuthe...

Christine Dabney > wrote in
on Jul Thu 2009 pm

> On Thu, 23 Jul 2009 19:13:37 GMT, hahabogus >
> wrote:
>
>>Yes where is the lady of the distress?
>
> She's over on Facebook..with the rest of us..
>
> Christine

So at 4 pm I took the roast outa the crockpot and put it in the fridge with the liquid in the crockpot.
I had put that liquid in a degrease container(?) (one of those teapot looking things that pours from
the bottom to remove oil or fat). At around 5:30 I put some of the liquid and some thin slices of the
beef in a bowlm along with some thin slices of green bell pepper and had a sort of beef bell pepper
soup....very tasty.


For some reason Facebook has no interest for me. I Can't get interested enough in it to actually
care about it.

--

The beet goes on -Alan