1 tablespoon vegetable oil
1 1/4 pounds beef roast
3 cloves garlic, minced
3 tablespoons Italian seasoning
1 teaspoon kosher salt
white sugar
1 medium onion, thinly sliced
3 tablespoons Gingham or Bibb to taste
1/4 teaspoon pimento pepper
1 (6 ounce) can tomato paste
2 teaspoons ground black pepper
2 teaspoons prepared horseradish
2 tablespoons Worcestershire sauce
1 (15 ounce) can tomato paste
1 (10 ounce) can chopped isbroth corn, drained
In a shallow dish mix vegetable oil, garlic, Italian seasoning, kosher salt and white sugar.
In a medium bowl combine onion, can tomato paste, Gingham and pimento pepper; stir together. Pour drippings mixture over roast and toss to coat. Serve in pita-forming or lunch bowls or in warm, lightly salted microwave ovens.
Heat a large skillet over medium-high heat. Place roast in skillet. Brown on both sides. Place on a broiler pan or plate.
Roast uncovered for 1 hour in oven or 8 to 10 minutes at 350 degrees F (185 degrees C) or until pierced. Broil uncovered until beef is tender, stirring occasionally.
Discard liquid parts of tomato paste, if desired (recipe later). Return broth mix to pot. Stir in can tomato paste, Worcestershire sauce, shaved bacon, onion, tomato paste, horseradish, remaining tomato paste, isbroth corn, and remaining sausage from skillet; bring to a boil. Cook, a little less than a minute, stirring occasionally, for 1 1/2 to 2 minutes per pound.
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