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Italian Roast Beef I
SUBMITTED BY:
MICHELLEM66
PHOTO BY:
Traci B's Kitchen
"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!"
RECIPE RATING:
Read Reviews
(137)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
3 Hrs 30 Min
READY IN
3 Hrs 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 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
1/2 teaspoon dried red pepper flakes (optional)
4 pounds rump roast
1/2 cup vegetable oil
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DIRECTIONS
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.
FOOTNOTES
Wine Tip
Try with an
Italian red
like Barbaresco or Montepulciano.
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REVIEWS
Reviewed on Jan. 18, 2008 by
pretty_in_pink_pa
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pretty_in_pink_pa
Jan. 18, 2008
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!)
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17 users found this review helpful
This roast was absolutely delicious!! I made a few changes though...I added about 2 Tbsp....
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Reviewed on Nov. 10, 2003 by
I'm nuts too...
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I'm nuts too...
Nov. 10, 2003
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!!
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8 users found this review helpful
My family & I really enjoyed this one! I started it in the crock pot at noon put it on high &...
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Reviewed on Jan. 18, 2008 by
heybejay
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heybejay
Jan. 18, 2008
Very tasty! I wanted something a little different from the ordinary way I prepare a roast and this was it! I added a little dried rosemary to the spices,and an 8 oz can of tomato sauce to the water and beef bouillon, keeping the liquid to 1 1/2 c.What a fabulous aujuice that made! I cooked it all day in the slow cooker,which made it extremely tender. The smell while it cooked was heavenly, and the finished product was deliciuos! Will make again for sure.
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7 users found this review helpful
Very tasty! I wanted something a little different from the ordinary way I prepare a roast and...
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Reviewed on Dec. 29, 2003 by PCUR
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PCUR
Dec. 29, 2003
I adapted this for a crockpot; same recipe, just more time in the cooker (about 10 hours). I also use ziplock bags to coat the roast with oil and seasonings: one bag for each. Then pour part of the beef broth in the seasoning baggie and smush it around. Then pour into cooker. You get all the seasoning this way. Great recipe! Makes terrific sandwiches with the leftovers, too!
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7 users found this review helpful
I adapted this for a crockpot; same recipe, just more time in the cooker (about 10 hours). I...
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Reviewed on Dec. 24, 2003 by
MICHELLEM66
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MICHELLEM66
Dec. 24, 2003
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.
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7 users found this review helpful
Hello! This is my recipe and I may know why some people are having trouble with this recipe...
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Reviewed on Jun. 9, 2006 by
TchrJrHi
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TchrJrHi
Jun. 9, 2006
This was amazing. I ended up making a red wine mushroom gravy to go over it and it was one of the best roast beef recipes I have tried. Thanks for the post.
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5 users found this review helpful
This was amazing. I ended up making a red wine mushroom gravy to go over it and it was one of...
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Reviewed on Jan. 28, 2006 by GENJIRO
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GENJIRO
Jan. 28, 2006
My husband loved this roast sooo much. I made it in a slow cooker @ low setting for 5 hrs. Thanks for the recipe.
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5 users found this review helpful
My husband loved this roast sooo much. I made it in a slow cooker @ low setting for 5 hrs. ...
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Reviewed on Sep. 17, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Sep. 17, 2003
Outstanding recipe, Michelle. We really enjoyed this. I cooked it in the crockpot for 9 hours. I omitted the red pepper flakes, but didn't miss them. I added potatoes and carrots halfway thru the cooking time, then frozen peas during the last 40 minutes. Great meal. And super sandwiches the next day!
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5 users found this review helpful
Outstanding recipe, Michelle. We really enjoyed this. I cooked it in the crockpot for 9 hours....
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Reviewed on Jun. 12, 2003 by GEN626
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GEN626
Jun. 12, 2003
I must admit I was a bit worried that the spices would be too strong. However, it turned out wonderfully. I baked it in a crock pot on low for about 10 hours and it was so tender!
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5 users found this review helpful
I must admit I was a bit worried that the spices would be too strong. However, it turned out...
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Reviewed on Feb. 7, 2006 by
Wannabe Gardener
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Wannabe Gardener
Feb. 7, 2006
Great Recipe! I used a chuck roast because that was I had on hand. Because chuck is a fattier piece of meat, I omitted the oil. Placed it in a slow cooker instead of on the stove and let it cook on low for 6 hours. Turned out great!
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4 users found this review helpful
Great Recipe! I used a chuck roast because that was I had on hand. Because chuck is a fattier...
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