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Italian Beef

Italian Beef

1 top round, or rump roast
2 t.Basil and oregano mixed
2 cloves of garlic chopped
1 rib of celery chopped
1 small onion chopped
1 t. seasoned salt
1/8 t. crushed red pepper flakes
1/4 bottle sherry (if using cooking sherry eliminate salt.)

Place the roast into a open baking pan. Pour sherry over roast. Mix all the dry ingredients together and pat on top
of the roast. Bake the roast at 450 degrees for about 45 minutes. Don't open the oven door! Leave this sit in the oven for about 1/2 hour. Check for doneness. If it is done to your liking turn it off and slice it thinly. If it needs more cooking turn the oven on 350 degrees and cook for an additional amount of time until it is done to your liking.
Italian beef is best served sliced very thinly with an au jous sauce. Most of the time it is served on Italian bread as a sandwich.

I always cook mine to medium rare then slice it and finish cooking it in the au jous that you will make for it. The au jous will be listed under gravies so you can make that and serve your beef the Italian way. Bon Appetito!