Party/Picnic/BBQ/Fiesta Recipes from www. EagleKnights.com

Beef:
5 pounds sirloin tip roast (or other favorite roast)
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon black pepper
5 cloves garlic, peeled, ends removed, slivered
1 1/2 cups water

Au jus:
5 cups water
2 packages (1 ounce each) au jus gravy mix
2 cubes beef bullion
1/2 cup pan juices
1/2 jar (about 1/2 cup) pepperoni peppers with juice
1 tablespoon oregano
1 large red pepper, washed, cored, sliced into 1-inch-wide long pieces
1 large green bell pepper, washed, cored, sliced into 1-inch-wide long pieces
1/2 large onion, peeled, ends removed, chopped
Salt and pepper to taste

To prepare roast: Place the roast in a large roasting pan. Cut several small slits at least 1/4-inch deep in the top of the roast.

In a small bowl, combine the seasoned salt, salt and black pepper. Sprinkle some of the seasoning over the top of the roast. Place a sliver of garlic in each of the slits. Sprinkle the remaining seasoning mixture over the roast. Use more or less as desired. Add the water to the pan and let stand for 30 minutes.

Meanwhile, preheat the oven to 400 degrees. Place the roast in the oven, uncovered, for 30 minutes. Reduce the heat to 350 degrees and continue roasting for 1 to 1 1/2 hours or until desired degree of doneness is reached.

Remove from the oven and take roast out of the pan. Strain the pan drippings into a small bowl and reserve.

Chill the meat overnight or at least 4 hours. Chill the pan juices. Slice the roast thinly, about 1/8-inch thick. Remove the pan juices from the refrigerator and discard congealed fat.

To prepare the au jus: In a large saucepan, bring the water to a simmer. Add the au jus mix and bouillon, then stir to dissolve. Add the reserved pan juices, pepperoncini with juices, oregano, red and green pepper slices and onion. Season to taste with salt and pepper, if desired. Simmer the mixture for 30 minutes.

Preheat the oven to 350 degrees. Place the sliced roast in a large baking dish. Pour the au jus mixture over the roast. Cover and place in the oven and heat through, about 30 to 40 minutes.

Remove from the oven. Serve with individual Italian sub rolls or open-face on crusty bread slices.

Makes 16 large servings, with about 1/2 cup au jus per serving.

Cook's note: This recipe can be easily doubled.