BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
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.
EASY ITALIAN ROAST BEEF FOR SANDWICHES (CROCK POT)
I came up with this after looking at everyone else's recipes and realizing I was missing at least one ingredient for every one I wanted to make. The result was the following and my family loved it.
Provided by Karen..
Categories Lunch/Snacks
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place roast in crock pot.
- Pour dressing on top and then sprinkle with onion soup mix.
- Place lid on crock pot and cook on low for about 10 hours.
- Remove meat from au jus and shred or slice.
- Place meat back in juices and sprinkle top with Italian seasoning; stir.
- Serve on toasted kaiser rolls.
ITALIAN ROAST BEEF
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 6 to 7 servings
Number Of Ingredients 8
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.
VERSATILE CROCK POT CHUCK ROAST PART 5 / ITALIAN-STYLE PULLED BEEF CAPRESE PITA PIZZA!
How to make Versatile Crock Pot Chuck Roast Part 5 / Italian-Style Pulled Beef Caprese Pita Pizza!
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Pat one side with half of the seasonings.
- In crock pot, add beef consommé and grate in garlic. Stir.
- Place roast in seasoned side-down.
- Season other side with rest of seasonings.
- Place on lid and turn crock pot on to High for 15 minutes.
- Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
- Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
- Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
- When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
- Use what you need, and freeze the rest for later uses.
- For 1 Italian-Style Pita Pizza:
- Preheat oven to 375º F.
- Warm beef a little to melt any fat left, drain, and set aside. Place pita bread round onto a small baking sheet. Spread with basil pesto almost to the edge. Pile with beef. Top with slices of fresh mozzarella, then tomato, then one last small piece of mozzarella.
- Pop into oven and bake for 20 - 25 minutes until cheese has fully melted and just starting to brown in small patches.
- Remove from oven and transfer pizza to a cutting board. Sprinkle with black pepper. Drizzle with EVOO and balsamic vinegar. Sprinkle with fresh basil chiffonade.
- Cut into fourths, serve hot, and enjoy!
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!
Provided by MICHELLEM66
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 618.2 calories, Carbohydrate 2.8 g, Cholesterol 138.5 mg, Fat 46.5 g, Fiber 1.5 g, Protein 45.4 g, SaturatedFat 15.1 g, Sodium 632 mg, Sugar 0.4 g
CROCK POT ITALIAN ROAST BEEF
My best friend gave me this recipe years ago. My family loves it and it's a big hit when taken to get-togethers.
Provided by PA Cindy
Categories Lunch/Snacks
Time 16h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients (*except the ketchup*) in a crock pot on low overnight or on high for 5 hours.
- Shred meat with a fork.
- Put meat back in the crock pot and add the ketchup.
- Cook another 6-8 hours on low or 3 hours on high.
- Serve on the roll or bread of your choice.
Nutrition Facts : Calories 269.4, Fat 7.7, SaturatedFat 2.8, Cholesterol 102.1, Sodium 899.6, Carbohydrate 11.9, Fiber 0.4, Sugar 7.3, Protein 37.1
"DA BEEF" ITALIAN POT ROAST SANDWICH
"I love Chicago Italian beef sandwiches, so I started with the classic, then put my spin on it," says Jeff.
Provided by Food Network Kitchen
Time 4h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pot roast: Preheat the oven to 300 degrees F. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and cook until browned and caramelized all over, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer to a plate and reduce the heat to medium.
- Add the onion to the pot and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Return the beef roast to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F.
- Strain the jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat is cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches.
- Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes.
- Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Take each hoagie and quickly dunk it in the jus. Wrap in parchment for at least a minute to let the juices "settle," then eat away!
ITALIAN ROAST BEEF
This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise.
Provided by JCC4329
Categories Meat
Time 2h18m
Yield 6 serving(s)
Number Of Ingredients 5
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.
HOT ITALIAN ROAST BEEF SANDWICHES
These sandwiches always make a big hit when they are served! The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of foods to choose from.
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 20 sandwiches.
Number Of Ingredients 8
Steps:
- In a Dutch oven over medium heat, brown roast in butter on all sides. Stir in the tomatoes, water, thyme, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender, adding more water if necessary. , Remove roast and reserve cooking juices. Let stand for 15 minutes; trim any fat and thinly slice meat. To serve, reheat sliced beef in cooking juices. Serve on sandwich buns.
Nutrition Facts :
GRILLED ITALIAN BEEF ROAST
Roasts are not just for winter indoor cooking. Discover the art of outdoor, easy and delicious roasting.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 12
Number Of Ingredients 3
Steps:
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
- Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Nutrition Facts : Calories 135, Carbohydrate 0 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg
HOT ITALIAN ROAST BEEF SANDWICH WITH DIPPING SAUCE
This is a great sandwich that will warm you up after coming in from the cold New England weather. It's Yummy too!
Provided by Creamcheese5
Categories Lunch/Snacks
Time 20m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
- Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
- Use the remaining broth to dunk your sandwich into.
- Yummy!
Nutrition Facts : Calories 562.2, Fat 21.1, SaturatedFat 9.3, Cholesterol 110.7, Sodium 1789.9, Carbohydrate 45.7, Fiber 3.5, Sugar 5.1, Protein 47.8
ITALIAN ROAST BEEF & GRILLED CHEESE PANINI
Green peppers, oregano and mayo with olive oil give this Roast Beef & Grilled Cheese Panini on Italian bread a breezy Mediterranean flair.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Fill bread slices with cheese, meat and peppers to make 4 sandwiches.
- Mix mayo and oregano until blended; spread onto outsides of sandwiches.
- Grill, in batches if necessary, 2 to 3 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 18 g
ITALIAN CRUMB-CRUSTED BEEF ROAST
Italian-style panko crumbs and the seasoning give this roast beef a special touch-it's a nice, effortless weeknight meal so you can put your energy into relaxing. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place roast on a rack in a shallow roasting pan; sprinkle with salt. In a small bowl, mix remaining ingredients; press onto top and sides of roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 319 calories, Fat 15g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 311mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
PEPPERONCINI ITALIAN ROAST BEEF
This is awesome and yummy! I got this recipe from a friend of ours and we can't stop making and eating it! It is so easy, and since you use a crock pot it is fast and simple!
Provided by suzyhomemakerwannabe
Categories One Dish Meal
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Using a crock pot (on high setting), cook roast about 6-8 hrs, depending on the roast cut, in the peppers juice.
- Set the peppers aside for later.
- Once the meat is cooked it should be falling apart, you can either take it out to shred it and put it back in the pot, or do your best to separate the meat while it stays inside the crock pot.
- Add the peppers and sliced onion.
- Add Au Jus mix, I take some of the pepper juice out and mix the Au Jus so there are no lumps, and then add it back to the meat, you may want to add a little water, so the meat is covered.
- Cook on low for about another hour or so.
Nutrition Facts : Calories 773.7, Fat 47.4, SaturatedFat 18.4, Cholesterol 156.7, Sodium 1392.9, Carbohydrate 35.4, Fiber 1.9, Sugar 2.5, Protein 48.2
CHICAGO-ITALIAN ROAST BEEF SANDWICH
In 2004, my husband and I spent a weekend in Chicago to celebrate our first wedding anniversary. It was a chilly, windy October morning when we ventured from our downtown hotel to see the sites. We arrived at the Navy Pier cold, tired and hungry. Little did I know that the steaming hot roast beef sandwich I ordered from an Italian vendor there would be one of the tastiest lunches I had ever had. Here is my version of the awesome sandwich I had that memorable day. *Chef's Note*: Don't let the addition of giardiniera scare you. You can use more, or less, to taste. But don't leave it out completely, because it adds so much flavor and just wouldn't be the same without it!
Provided by Gunslingers Wife
Categories Lunch/Snacks
Time 6m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, heat roast beef in au jus.
- Coarsely chop jar of giardiniera. (Also called California Hot Mix, which can be found in pickle aisle. I like Mezzetta brand.).
- Split roll and butter the inside. (Or you can skip this step in lieu of steaming roll in microwave a few seconds.).
- Heat skillet then place roll, buttered side down, on surface to toast.
- When inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus).
- Top with Provolone and heat in microwave 20-30 seconds until cheese begins to melt. Top with 1/4 cup giardiniera.
- Enjoy!
Nutrition Facts : Calories 304.6, Fat 16.9, SaturatedFat 8.3, Cholesterol 107.7, Sodium 307.6, Carbohydrate 0.6, Sugar 0.2, Protein 37.5
ITALIAN ROAST BEEF II
This is an absolutely simple but delicious dish.
Provided by Kathleen
Categories World Cuisine Recipes European Italian
Time P1DT3h30m
Yield 8
Number Of Ingredients 4
Steps:
- Place roast into a stainless steel or glass mixing bowl. Pour dressing over the roast, and turn to coat. Cover, and refrigerate for 24 hours.
- Preheat oven to 285 degrees F (140 degrees C).
- Line a 13x9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic and pepper into the meat. Pour any leftover marinade over the roast.
- Bake at 285 degrees F (140 degrees C) for 1 1/2 hours. Increase heat to 375 degrees F (190 degrees C), and continue baking for an additional 2 hours.
- Remove roast from oven, and cover with foil. Let sit for 15 minutes before serving.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 6.1 g, Cholesterol 120.8 mg, Fat 46.2 g, Protein 29.6 g, SaturatedFat 14.8 g, Sodium 1030.4 mg, Sugar 4.6 g
BREIDI'S ITALIAN-SEASONED ROAST BEEF
This divine recipe was given to us from our friends Brian and Heidi (Breidi). Easy to make and mouthwatering to boot! A crowd-pleaser that goes great with mashed potatoes or rice. Sirloin tip roast is preferred but you can use whatever kind of roast you like.
Provided by Hadice
Categories Roast Beef
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In an oven safe pot on the stove top, brown the roast in some olive oil.
- After the meat is nicely browned, add enough water to barely cover the bottom of the pot.
- Cover and place in a 325 degree oven for about 2 and a half hours. While roasting, mix together remaining ingredients and set aside.
- Remove pot from oven and add reserved mixture, you may need to remove some juices to make room. I prefer to use a smaller pot and try to cover the meat completely.
- Cover the pot and place it back in the oven for approximately one hour. When a fork twists easily in the meat it is done.
- Enjoy!
Nutrition Facts : Calories 1171.9, Fat 88.9, SaturatedFat 36, Cholesterol 313.1, Sodium 665.9, Carbohydrate 3.8, Fiber 0.1, Sugar 1.9, Protein 83.7
ITALIAN ROAST BEEF (COOK'S COUNTRY)
Not that Cook's Country recipes are the do-all, say-all, but this one looks pretty good from a newsletter, February, 2008...Chicago-Style. Some Cook's Country Notes: Don't use a rump roast. It proved too tough and the tasters preferred the meatiness and tenderness of a top sirloin roast. Elevating the roast on a rack kept it out of the jus and kept the meat from becoming too mushy. To get the browned crust desired, the roast was browned in a skillet before adding the "rub".
Provided by gailanng
Categories Roast Beef
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
- Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack (or roasting rack) set inside roasting pan.
- Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour and 1 teaspoon of the spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan; set aside.
- Stir together the remaining oil, pepper flakes and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes.
- Pour jus (pan gravy) through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
- Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165).
Nutrition Facts : Calories 83.4, Fat 5.2, SaturatedFat 0.8, Sodium 804.3, Carbohydrate 7.9, Fiber 1.5, Sugar 1.3, Protein 2.8
ITALIAN ROAST BEEF SANDWICHES
These hearty sandwiches seem like they came from a restaurant, but they're a cinch to put together. -Tyler Sherman, Williamsburg, Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cheese, salad dressing and pepper. Add salad greens; toss to coat., Place salad green mixture over roll bottoms. Layer with roast beef, tomato, cucumber and olives; replace tops. Serve immediately.
Nutrition Facts : Calories 571 calories, Fat 21g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 1605mg sodium, Carbohydrate 76g carbohydrate (7g sugars, Fiber 6g fiber), Protein 27g protein.
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