Italian Beef

• 3 Tablespoons Italian Seasoning
• 2 Tablespoons Salt
• 2 Tablespoons Black Pepper
• 1 teaspoon Cayenne Pepper
• 1 Tablespoon Paprika
• 1 teaspoon Red Chili Flakes
• 6 pounds Beef, Top Round
• 3 Tablespoons Olive Oil
• 8 cloves Garlic (whole)
• 2 whole Onions, Sliced
• 1/2 cups Red Wine
• 3 Tablespoons Worcestershire Sauce
• 1 cup Beef Stock
• 2 whole Bay Leaves
• French Rolls, To Serve
• Giardiniera, To Serve (See My Recipe Box)

1. In a small bowl, mix together Italian seasoning, salt, black pepper, cayenne pepper, paprika, and red chili flakes.
2. Rub seasoning all over roast.
3. Set aside.
4. In a large skillet, heat olive oil with garlic and onions.
5. Saute for 2-3 minutes.
6. Add roast, cook on each side for about 3 minutes on medium high heat for a total of about 15 minutes.
7. Remove roast from the pan and place in a large roasting pan.
8. With remaining juices, onion and garlic, deglaze the pan by adding in red wine over medium heat.
9. Scrape the bottom of skillet, add in Worcestershire sauce, beef stock and bay leaves.
10. Pour over roast.
11. Cook roast, uncovered, in a 300 degrees F oven for about 3 1/2- 4 hours.
12. Meat should be tender enough to flake with a fork.
13. (I used two 3-pound roasts; if using a larger roast, add about 1/2 hour or more.)
14. Serve beef, shredded, on a French roll with homemade giardiniera (see my recipe box) and some of the broth.
15. Enjoy!

italian seasoning, salt, black pepper, cayenne pepper, paprika, red chili flakes, beef, olive oil, garlic, onions, red wine, worcestershire sauce, beef, bay leaves, french rolls

Taken from tastykitchen.com/recipes/main-courses/italian-beef-3/ (may not work)