ITALIAN BEEF

ITALIAN BEEF


1 (5 lb.) chuck roast
1-1/2 cups water
6 cloves garlic, crushed
2 bay leaves
2 Tbsp. dried basil
1-1/2 tsp. salt
1-1/2 Tbsp. dried oregano
1 tsp. dried crushed red pepper
½ tsp. garlic powder


Place meat into a large Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to a boil. Cover, reduce heat, and simmer 3 hours or until tender. Let cool. Cover and chill.

Remove roast from broth; cut into very thin slices. Return meat to the broth; cook over medium-high heat until thoroughly heated.
Remove bay leaf.


Yield: 12 servings.