Italian Roast Beef II


"This is an absolutely simple but delicious dish."


1 d 3 h 30 m servings 562 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place roast into a stainless steel or glass mixing bowl. Pour dressing over the roast, and turn to coat. Cover, and refrigerate for 24 hours.
  2. Preheat oven to 285 degrees F (140 degrees C).
  3. Line a 13x9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic and pepper into the meat. Pour any leftover marinade over the roast.
  4. Bake at 285 degrees F (140 degrees C) for 1 1/2 hours. Increase heat to 375 degrees F (190 degrees C), and continue baking for an additional 2 hours.
  5. Remove roast from oven, and cover with foil. Let sit for 15 minutes before serving.
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  1. 8 Ratings


The cooking times caused my $12 roast beef to overcook. I would suggest lowering the temp and cooking at that same temp.

DONT make this, it makes your whole hosue smell like vinegar and it's not even good.

On it's own, this recipe wasn't that great. However, I mixed an equal amount of Crystal Light lemonade with the italian dressing and it was great!! I think the lemonade really made the dish, b...

Yummy, I followed your recipe for marinating but put my meat on my rotiserie (?). My family and I enjoyed the outcome very much. Thanks Kathleen for sharing a very tasty recipe.

The smell was encouraging, but I did not care for this recipe.

Smells good cooking, but it has an awful taste. The italian dressing overwhelms the whole dish. It's all you can taste, will never make this again- waste of time and money.