Preheat oven to 325°F (160°C). Combine oil, garlic, salt and black pepper. Pierce beef roast at 1-in. (2.5-cm) intervals with Carving Fork. Rub roast with garlic mixture; place in shallow roasting pan.
Roast 1 hour, 30 minutes to 1 hour, 45 minutes or until Digital Pocket Thermometer inserted into thickest part of roast registers 135°F (56°C) for medium doneness. Remove roast and transfer to cutting board. Tent loosely with aluminum foil and let stand 20 minutes. (Temperature will rise to about 145°F/60°C.) Thinly slice roast using Carving Knife.
Combine tomatoes, broth, pepperoncini, vinegar and oregano in 2-qt. (1.9-L) Saucepan; bring to a boil and remove from heat. Stir sliced meat into tomato mixture and serve on rolls.
U.S. Nutrients per serving: Calories 320, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 30 mg, Carbohydrate 35 g, Protein 25 g, Sodium 590 mg, Fiber 3 g
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