Deb
New member
Yesterday I took a 5 1/2 lb top round coated it with garlic, oregano, basil,thyme, rosemary , salt & pepper - into the grill at 225 til it hit 130. Beef broth, garlic, onion in the foil pan.
After sitting in the fridge overnight
sliced it up
cut up some onions & peppers - same herbs as the roast and some crushed red pepper ---tossed with some olive oil
beef into a pan with some garlic, more herbs and pepperoncini - after the picture was taken added some beef broth
after the pepper/onion was almost done threw the beef on top to heat up
while the beef was heating split a loaf of roasted garlic ciabatta (look at all the garlic in it, yummy stuff) , added a layer of provolone
beef and peppers/onion done
bread took a little spin under the broiler
to be continued...........
After sitting in the fridge overnight
sliced it up
cut up some onions & peppers - same herbs as the roast and some crushed red pepper ---tossed with some olive oil
beef into a pan with some garlic, more herbs and pepperoncini - after the picture was taken added some beef broth
after the pepper/onion was almost done threw the beef on top to heat up
while the beef was heating split a loaf of roasted garlic ciabatta (look at all the garlic in it, yummy stuff) , added a layer of provolone
beef and peppers/onion done
bread took a little spin under the broiler
to be continued...........
