Ingrédients pour Art's Roast Beef Anderson Indiana Copycat
- 3-4 lb beef rump roast
- Water
- Tomato Sauce
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Crushed Red Pepper Flakes
- Salt, generously (for seasoning roast)
- Garlic powder, generously (for seasoning roast)
- Oregano
- Anise Seed
- French bread rolls, for serving
- Pepper (black), generously for roast and 1/2 teaspoon for sauce
- Onion powder, generously (for seasoning roast)
- 1 cup beef broth
- 1/2 cup brown gravy
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- Horseradish, optional, for serving
- Cheese, optional, for serving
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Comment préparer Art's Roast Beef Anderson Indiana Copycat
- Preheat oven to 350°F (175°C). Season a 3-4 lb beef roast generously with salt, pepper, garlic powder, and onion powder.
- Place the seasoned roast in a roasting pan and roast for approximately 2-2.5 hours, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare, or your desired doneness. (Cooking time will vary depending on the size and thickness of your roast).
- While the roast is baking, prepare the crockpot sauce. In a slow cooker, combine 1 cup beef broth, 1/2 cup brown gravy, 1 medium onion (chopped), 1 green bell pepper (chopped), 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
- Cook the sauce on low for at least 4 hours, or until the onion and pepper are very tender.
- Once the roast is cooked, let it rest for 15 minutes before slicing thinly against the grain.
- Add the sliced roast beef to the crockpot sauce. Stir gently to coat.
- Cook on low for another 2 hours to allow the beef to absorb the flavors of the sauce.
- Serve the delicious roast beef on toasted French bread rolls. Optional toppings include horseradish, cheese, or extra sauce.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
27g
Fat
44g
Carbs
26g
