Italian Roast Beef I Recipes

Steps:

• Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
• When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
• Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
• Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

Steps:

• Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
• Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
• Place roast on rack in roasting pan and roast at 500°F for 20 minutes. Turn heat down to 300°F and roast an additional 18 minutes per pound for medium rare.
• Remove from oven and let rest 15 minutes before slicing.

Steps:

• 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.

Steps:

• Preheat the oven to 300 degrees. Combine the salt, basil,oregano, granulated garlic and onion, and the black pepper in a mixing bowl.
• Trim all the fat from the beef round. Rosemary grinds the trimmings, but you can cut them up into bite-size pieces. Put the trimmings on the bottom of a roasting pan and sprinkle with some of the seasoning mix. Put the roast beef on top and coat the beef well with more of the seasoning mix. Drizzle the olive oil over the top of the roast and pat it into the seasonings.
• Roast for 11/2 to 2 hours until the internal temperature registers 130 degrees(medium-rare) on an instant-read thermometer. Remove from the oven and let stand for about 20 minutes before carving.

Steps:

• Preheat oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

Steps:

• For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
• Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
• For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
• Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
• Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Steps:

• For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
• For the meat: Preheat the oven to 350 degrees F.
• Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
• Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
• For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
• To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

Steps:

• Preheat the oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and arrange on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Put the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Put the pan into the preheated oven on the lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven to a cutting board and let rest about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

Steps:

• put roast in crockpot, season lightly with salt, pepper, and garlic powder.
• add seasoning mixes, beer, and both peppers w/juices.
• if there is no liquid covering entire roast, add enough to just cover top of the roast.
• cook in crockpot, on low, for a minimum of 8 hours.
• remove roast from crockpot, allow to cool to touch.
• "pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
• put meat back into crockpot, cook an additional 6-8 hours.
• i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it.

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Steps:

• Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
• Serve beef with pan drippings.

Steps:

• Put all ingredients in a roasting pan.
• Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
• Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
• Then served on buns.

Steps:

• Make a spice rub by combining 1 teaspoon each of dried basil,dried oregano,garlic powder,ground pepper,salt,red pepper flakes.
• Rub HALF of the spice rub over and around the roast, Press the mixture into the meat as much as possible. Place the meat in a roasting pan. Add about 1 cup water to the pan.
• Preheat oven to 475 degrees F.
• Roast the beef for 35 minutes, Now reduce the temperature to 400 degrees F., and roast for 40 minutes.
• DO NOT TURN OFF THE OVEN, Remove the pan from the oven and pour 1 1/2 cups cold water into the pan, Let Stand for 15-20 minutes.
• Add remaining seasoning mixture to the pan juices and water. Return meat to the oven and roast until meat thermometer reaches (160 degrees very important to reach this temp) about 50 minutes but use the thermometer to make sure.
• When temp is reached remove pan and allow the roast to cool slightly befroe slicing. Slice almost paper thin (the right thiness is critical to ensure a good chew, But without being tough).
• Transfer the juices to a sauce pan and keep it warm over low heat.
• Immerse the sliced beef into the warm gravy.
• To serve, scoop some of the beef out of the gravy using a fork, Load it onto a Gonnella french bread roll. Garnish with hot or sweet peppers and serve.
• TIP: One of the secrets of Chicago Italian Beef restaurants is that they add garlic juice to the pan juices during the final roasting.
• TIP 2: The beef served at these restaurants are not undercooked, infact most roast the beef until it is medium well which shows very little redness.

Steps:

• Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.