Italian Roast Beef I

Italian Roast Beef I

194 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 45 m
MICHELLEM66
Recipe by  MICHELLEM66

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (194)

Rate This Recipe
MICHELLEM66
124

MICHELLEM66

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.

pretty_in_pink_pa
96

pretty_in_pink_pa

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...
67

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!!

More Reviews

Similar Recipes

Slow Cooker Italian Beef for Sandwiches
(1,501)

Slow Cooker Italian Beef for Sandwiches

Awesome Roast Beef
(529)

Awesome Roast Beef

Roast Beef and Yorkshire Pudding
(85)

Roast Beef and Yorkshire Pudding

Italian Beef in a Bucket
(84)

Italian Beef in a Bucket

Best Ever Slow Cooker Italian Beef Roast
(58)

Best Ever Slow Cooker Italian Beef Roast

Italian Beef Sandwiches
(72)

Italian Beef Sandwiches

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slow Cooker Italian Beef for Sandwiches

>

next recipe:

Awesome Roast Beef