Italian Roast Beef Recipes

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ITALIAN ROAST BEEF



Italian Roast Beef image

This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise.

Provided by JCC4329

Categories     Meat

Time 2h18m

Yield 6 serving(s)

Number Of Ingredients 5

6 lbs butt beef tenderloin or 6 lbs sirloin tip roast
3 -4 garlic cloves
1/8 cup olive oil
fresh pepper (10 grinds)
3 tablespoons italian seasoning

Steps:

  • Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
  • Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
  • Place roast on rack in roasting pan and roast at 500°F for 20 minutes. Turn heat down to 300°F and roast an additional 18 minutes per pound for medium rare.
  • Remove from oven and let rest 15 minutes before slicing.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST



Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
  • Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

ITALIAN ROAST BEEF



Italian Roast Beef image

Provided by Rachael Ray : Food Network

Time 3h35m

Yield 4 servings with leftover meat for a second meal

Number Of Ingredients 15

1 (4 1/2 to 5 pound) rump roast, trimmed and tied
1 head garlic, cloves peeled
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 medium onions, red or yellow, peeled and each cut into 8 wedges
2 fresh bay leaves
6 medium carrots, peeled and cut into thick pieces on an angle
4 ribs celery from the heart with leafy tops, cut into thick pieces
4 sprigs rosemary, leaves stripped and finely chopped
1/4 cup tomato paste
2 cups dry white wine
2 cups chicken stock-in-a-box
1 pound egg pasta such as tagliatelle
8 tablespoons butter
4 sprigs sage, leaves only

Steps:

  • Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
  • When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
  • Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
  • Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

ITALIAN ROAST BEEF I



Italian Roast Beef I image

Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!

Provided by MICHELLEM66

Categories     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 8

Number Of Ingredients 11

1 ½ cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon dried red pepper flakes
4 pounds rump roast
½ cup vegetable oil

Steps:

  • Pour water into a large kettle, and add bouillon cubes.
  • Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
  • Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.

Nutrition Facts : Calories 618.2 calories, Carbohydrate 2.8 g, Cholesterol 138.5 mg, Fat 46.5 g, Fiber 1.5 g, Protein 45.4 g, SaturatedFat 15.1 g, Sodium 632 mg, Sugar 0.4 g

ITALIAN BEEF



Italian Beef image

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

Provided by Taste of Home

Categories     Dinner

Time 10h5m

Yield 14 servings.

Number Of Ingredients 6

1 beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

ITALIAN BEEF



Italian Beef image

We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.

Provided by JoAnn

Categories     Lunch/Snacks

Time 3h5m

Yield 1 Roast

Number Of Ingredients 5

1 (3 -4 lb) boneless beef chuck shoulder pot roast
1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix
1 (10 ounce) jar pepperoncini peppers, drained (about 15 peppers)
1 (10 1/2 fluid ounce) can beef broth
1 (12 ounce) can beer (any brand works well)

Steps:

  • Put all ingredients in a roasting pan.
  • Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
  • Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
  • Then served on buns.

Nutrition Facts : Calories 1886.5, Fat 55.9, SaturatedFat 22.5, Cholesterol 898.1, Sodium 4333.3, Carbohydrate 27.1, Fiber 3.7, Sugar 9.4, Protein 298.7

ITALIAN BEEF ROAST



Italian Beef Roast image

Italian dressing is the secret to a robust and flavorful beef roast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 12

Number Of Ingredients 3

1 beef boneless sirloin tip roast (3 to 4 pounds)
1 to 2 tablespoons olive or vegetable oil
1 envelope (0.7 ounce) Italian dressing mix (dry)

Steps:

  • Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
  • Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
  • Serve beef with pan drippings.

Nutrition Facts : Calories 140, Carbohydrate 1 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg

SAUCY ITALIAN ROAST



Saucy Italian Roast image

This tender roast is one of my favorite set-and-forget meals. I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta. -Jan Roat, Red Lodge, Montana

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 10 servings.

Number Of Ingredients 9

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 ounces) spaghetti sauce
1/4 to 1/2 cup red wine or beef broth
Hot cooked pasta

Steps:

  • Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.

Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 415mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

INSTANT POT ITALIAN BEEF ROAST RECIPE



Instant Pot Italian Beef Roast Recipe image

Use three easy pantry staples to get this perfect Instant Pot Italian Beef Roast. Cooking a roast in the Instant Pot is the best way to achieve moist, fall apart with a fork roast!

Provided by Lauren

Categories     Main Course

Time 1h25m

Number Of Ingredients 7

2 Tablespoons olive oil
3 pounds beef chuck roast
salt and pepper, to taste
1 ounce dry onion soup mix (1 packet)
1 ounce brown gravy mix (1 packet)
1 ounce Italian dressing mix
1½ cups beef broth

Steps:

  • Season roast with salt and pepper on all sides.
  • Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
  • In a bowl, mix together all three packets and 1 cup of beef broth.
  • Pour broth mixture into your Instant Pot over your roast and seal the lid. Set pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
  • Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
  • Remove your roast and slice or shred with forks.

Nutrition Facts : Calories 481 kcal, Carbohydrate 6 g, Protein 45 g, Fat 31 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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