Italian Roast Beef I

Italian Roast Beef I

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!"
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Ingredients

3 h 45 m servings 618 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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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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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Directions

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  • Prep

  • Cook

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  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.

Reviews

Read all reviews 203
  1. 263 Ratings

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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

It didn't come out. I have used this one before with the same results.

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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...

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