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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!"
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3 h 45 m servings 618 cals
Original recipe yields 8 servings (8 to 10 servings)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • 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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 213
  1. 276 Ratings

Most helpful positive review

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 ever...

Most helpful critical review

I didn't love it. Too much seasoning for not enough taste. You literally have to scrape the seasoning off, it's so thick, which is also unattractive. (Check out the photos others posted. It ...

Most helpful
Most positive
Least positive

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 ever...

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 seasonin...

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 quartere...

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 wa...

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 ...

My husband loved this roast sooo much. I made it in a slow cooker @ low setting for 5 hrs. Thanks for the recipe.

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...

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!

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 th...