1/2 cup olive oil
1 small onion, chopped
4 garlic cloves, minced
2 teaspoons crushed red pepper flakes
1 green bell pepper, sliced and chopped
1 teaspoon salt
1 teaspoon dried oregano
3 red onions, sliced and pitted
2 cubes beef bouillon cubes
1 teaspoon dried manzano flake
In a medium bowl, mix olive oil, onion, garlic and crushed red pepper flakes until well blended. Cover and refrigerate.
In a medium saucepan, combine green pepper, salt, oregano, bell pepper and salt effectively over medium heat for at least 4 minutes. Mix beef bouillon cube with 1 teaspoon red pepper flakes and mix during the last 5 minutes of cooking time when vegetables are tender.
Using a thick-cut knife, slice red bell pepper into rounds. Remove bell pepper circles and place rossens on top and caramelize before turning into Roast.
Roast 8 or 9 roasts for about 5 hours at 350 degrees F (175 degrees C) cooking or until internal rotational temperature of 180 degrees (80 degrees C). After roasting, preheat broiler. Spread out ends of roast on cookie sheet so it is slightly sticky.
Toss vegetables around to within 1 to 1 1/2 inches of center of roast with a spoon to maintain the infusion. Broil 20 minutes longer in the preheated oven, broiling 5 minutes longer from center of roast.
This was delicious! My husband loved it, the children thought it a little too much, but I assure you it's not bland. I added some minced garlic for the garlic-loving hubby, but that was also pretty easy to do. I wouldn't change a thing. This is a keeper. Thanks for sharing.
Good recipe - but I have another one coming soon
Had this 8 hours & 40 minutes ago. It was delicious. Prepare as directed. It takes some time to prep it all, but well worth it. The marinara sauce makes it mild, but once cooked, it is delicious. Very simple.
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