Italian Roast Beef I Recipe -
Italian Roast Beef I Recipe
  • READY IN ABOUT 4 hrs

Italian Roast Beef I

Recipe by  

"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 Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 30 mins

    3 hrs 45 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 29, 2010

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

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!)

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!!

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.

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!

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.

Feb 07, 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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 46.5 g
  • 71%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Slow Cooker Italian Beef for Sandwiches

Make this great Italian beef for sandwiches in your slow cooker.

Italian Beef Sandwiches

See how to make tender Italian beef sandwiches with au jus.

Peppercorn Roast Beef

See how to make juicy, pepper-crusted tri-tip roast beef.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States