My own personal recipe that I made by modifying my Moms already tasty recipe.
- 1 onion chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 green pepper chopped
- 4.5 pounds round tip roast rubbed with salt and pepper and seared on the sides
- 64 ounces beef broth you can substitute chicken
- 32 ounces water or more beef/chicken broth
- Carbohydrate 53.5891668911583 g
- Cholesterol 1204.28774235 mg
- Fat 124.748764826731 g
- Fiber 4.66669687112179 g
- Protein 496.697531460929 g
- Saturated Fat 46.3190102603888 g
- Serving Size 1 1 Serving (5003g)
- Sodium 77121.6508629846 mg
- Sugar 48.9224700200365 g
- Trans Fat 22.3336292649015 g
- Calories 3449 calories
Step-by-step
- Cut most of the fat off the meat.
- Rub meat with salt and pepper and sear the sides.
- In a roasting pan pour the broth, water, chopped onions and chopped green peppers.
- Put the meat on the rack in the roasting pan and cover with aluminum foil and tent the foil.
- cook in oven at 425 degrees for an hour and 20 minutes or until meat is 165 degrees.
- Take out of oven and let it sit for 15 minutes.
- Take off of rack and let sit 10 minutes on cutting board.
- Slice or shred the meat. I use a meat slicer and slice it as thin as I can.
- Pour the roasting pan juice with peppers and onion into crock pot.
- put the meat and remaining ingredients into crock pot and mix it all in well.
- Cook on high for an hour or two.
- Use good Hoagies and soak the bread with juice before piling on the meat.
- Enjoy!
Searing and Liquid Ratios
Replacing the standard beef broth base with water dilutes the savory depth, requiring extra salt adjustments to compensate for the lost umami. High-heat searing at 425 degrees Fahrenheit triggers the Maillard reaction on the surface proteins of the round tip roast. Trimming excess fat prevents greasy pooling while allowing the remaining connective tissue to break down steadily during the initial roasting phase.Judging Doneness Without a Thermometer
Checking internal readiness relies entirely on physical resistance and structural collapse. Piercing the thickest part of the roast with a metal skewer reveals tenderness; if the steel slides through with zero friction, the collagen has dissolved into gelatin. Alternatively, pressing the center with tongs yields a soft give rather than a firm spring. Allowing the meat to rest for 15 minutes on the counter redistributes internal juices outward toward the edges.Slicing and Simmering Mechanics
Thin slicing requires the muscle fibers to cool slightly so the protein sets firmly against the blade. Running the cooled roast through a mechanical slicer at maximum thinness creates delicate ribbons that absorb cooking liquids efficiently. Transferring those slices into the simmering crockpot for two hours infuses the beef with the aromatics of onion and green pepper without turning the texture mushy.
