Italian Roast Beef I

Italian Roast Beef I


"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!"

Ingredients 3 h 45 m {{adjustedServings}} servings 618 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Pour water into a large kettle, and add bouillon cubes.
  2. 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.
  3. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
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Reviews 198

  1. 256 Ratings


Hello! This is my recipe and I may know why some people are having trouble with this recipe turning out dry. I have cooked this beef for the last 12 years using the same stainless steel pan every time. Last time I made it, I used a Teflon pan and it turned out dry and all of the juices cooked off. This may or may not be the problem. Hope it helps.


This roast was absolutely delicious!! I made a few changes though...I added about 2 Tbsp. worchestershire sauce to the water. I also added only 1Tbsp oregano and increased the italian seasoning to 2 Tbsp. I poked holes in the roast and basted it with the juices about every hour or hour and a half. It turned out very juicy. We ate it as an entree the first day, and sliced it for hot roast beef sandwiches the next day. Yum! UPDATE: Due to my DH low cholesterol diet I now make this with only 1 TBSP of olive oil instead of a half cup. It's still very good but a lot less fat. You can also use a venison roast in place of beef (that cuts the fat to almost nothing!)

I'm nuts too...

My family & I really enjoyed this one! I started it in the crock pot at noon put it on high & went outside to enjoy the beautiful weather, came in around 3 p.m. turned it to low, added quartered red potatoes, & sliced carrots, YUM! I used "Italian Dressing Mix" (from this site) for the dry italian mix and because that has a significant amount of oregano & basil, I didn't add any extra. I used 1 can of reduced sodium beef broth instead of the water & 2 bouillon cubes and I will cut the oil amount in 1/2 next time because I thought it to be too much. The roast (I did use a rump) came out very tender & juicy, not much left over and I had a 5.5 lb. roast! Will make again! Thanks Michelle!!