Italian Roast Beef

Total Time:
2 hr 40 min
10 min
30 min
2 hr

6 to 7 servings


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.

*Cook's note: 1 1/2 to 2 hours (rare) 140 degrees F for medium, 160 degrees F for well.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    27 Reviews
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    This was delicious. I did cut down the salt, and it was perfect. The only thing I'll do different next time is add a little water or broth to the pan to try to get more juices to make gravy. We had a little, but the gravy was so delicious, we definitely could have used more.
    Great flavor and simple. Can't get much better than that. Some times more is not better as in some versions.
    my hubby likes the 3 D show and requested I get recipes for our week away to the coast. Sounds like the perfect recipe for him !!
    My family love this! Different from our usual beef roast. Taste much better. I would do this again.
    I used the seasonings on a roast, put it in a slow cooker with sauted onions and crimini mushrooms and beef stock and cooked until it fell apart, served it on bollilo rolls. My 82 year old Dad said it was the best he ever had!
    This was absolutely delicious! Growing up on the farm my husband ate alot of beef roasts but this was by far the best he's ever had! My whole family loved it and it is now going to be a regular on the menu! the flavor was perfect! I actually put it on low heat all afternoon and it was so tender and the juice made perfect gravy for the cream cheese mashed potatoes as a side!!
    This is absolutely the best, simple and perfect at written. My four kids request this weekly.

    For those of you stating too much salt, are you using regular or kosher? If using regular table salt then yes you need to adjust the receipe to just under half the amount.
    Made this last night and it was delicious! Used a 2-1/2 lb. bottom round roast. Cut all the herbs to 2 T., 1/2 T. Kosher Salt, 1/4 t. black pepper, 2 T. Olive Oil. It was the exact amount of rub for this size roast. Took roast out of fridge one hour prior to roasting. Placed it on the bottom rack of oven, 300 degrees, for one hour and twenty minutes. Perfectly medium rare after letting it rest for a half hour.
    One side note, if you find the meat is tough, you are not cutting it against the grain. Makes a huge difference.
    Haven't tried this yet but as I was reading comments about amount of salt, I noticed that the rub calls for 1/4 teaspoon of black pepper. Everything else is either a quarter or half cup. Is it possible that it should be 1/4 c. black pepper? Makes more sense to me.
    Little late to respond, but the recipe is cut down from a larger recipe of a restaurant. The ingredients are mixed and stored in a jar, and then sprinkled on the roast in the amount you feel is necessary for your particular roast. I would venture a guess that the seasoning is not to be used all at once, but be used and then stored for another time :) HTH!
    The recipe is great! I put the remaining seasoning in a container and we use it for all sorts of meats. It is a new "go-to" spice in our cabinet.

    Great taste. The roast was tough, though. Made lots of au jus from drippings and crock potted all for about 6 hours. Next time, will sear the roast and then just throw it in the crock pot until it falls apart. Hoagie sandwiches with mild pickled peppers, dipped in the au jus is heavenly.
    Recipe is easy.The rub ingredients are for a restaurant batch, to be used on much larger and possibly multiple roasts. Use proportions, and substitute 1 tablespoon for 1/2 cup, makes perfect amount of rub for one 5 lb roast. Was awsome.
    Holy cow... that looks like about $20-$30 worth of seasonings on this thing, is that right??
    Quick and simple with good results. Try this once and it will quickly become a staple in your house. It has in mine!
    Great on a roll with some provolone. I added the rub and refrigerated overnight and it was great! Even my picky daughter loved it and asked for seconds, which she never does.
    I agree with several of the other comments concerning the amount of salt. It was a little heavy for me. However, the rub imparts an excellent flavor to the meat. The recipe couldn't be easier. Using a bottom round roast, I followed the cooking instructions precisely, and was rewarded with a perfectly medium rare roast. Also, it makes terrific cold roast beef sandwiches. Just add a little mayo and pepper. I will cook roast beef this way again and again.
    I made this today for people I work with. It was very easy and I have never has so many compliments. Everybody loved it. My family own a restaurant and I think we may be changing the way we make our roast beef
    Followed others' advice and cut down on salt but used other seasonings as written. Turned out great. I used a rump roast I had purchased on sale. Fabulous flavor and very moist. I did bake it on a rack on a foil lined sheet pan so it would crust up on all sides without turning. Great for sandwiches and cheaper and healthier than buying from the deli. Will definitely make this one again.
    I'm not understanding where the Au Jus comes from, unless you follow the tip one rater mentioned (2 cups of water and 2 bouillon cubes). I don't see any liquid in the original recipe. Also, is there any other way to make the Au Jus besides using bouillon or canned beef stock? I prefer to do this from scratch if I can get the same or better results.
    I'm pretty sure the author didn't remember to tell you how much of that seasoning mixture he uses. Since that recipe is from a restaurant, I think that's a complete batch, not what is used in total for this recipe. I love Italian Beef and know it well, so I might suggest about 1/4 cup of the seasoning mixture per beef roast.
    My husband is the best judge and he said it was a five star rating! I had 2 inexpensive beef for pot roasts (about 5 pounds) and followed the instructions up to the baking (I cut the salt in half as the other comments suggested) Instead of baking, I just put it in the crock pot on low for 8 hours with a cup of beef broth. 1 hour before it was done I added 2 cored green peppers and a few whole jalapenos. When done I shredded the beef and added back to the broth and oh sooooo good on french rolls with shredded mozzarella cheese!.
    I'm sorry to rate this recipe so low because I think it had great potential, but the salt was overwhelming. I used half the amount called for because I thought it sounded like too much and it was still too salty. If I try it again, I will use a small fraction of the amount called for. But other than the salt, the recipe was great.
    This by far exceed my expectations on the flavor of this beef. The au jus was so delicious. There's no need to go out for that authentic Italian beef sandwich anymore when I can now make it at home. I did cut the salt by 1/2 as posted by other reviewers and the saltiness was perfect. Will definitely make this again!
    This tastes exactly like the beef you get when you order an Italian beef sandwich. Simple recipe to follow, and it turns out great every timne.

    This ones a keeper.
    I did cut back on the Salt by 1/2. And, I took a tip from the show, I cooked the Meat in two cups of water with two Beef Bouillon Cubes.
    I cut the Temp to 295, and cook time by 20 minutes. The meat came out purfect, Very Good, Tender, Flaverfull... Plan on this one alot !

    We followed the recipe and it turned out great. Next time I will not use as much salt as it was on the verge of being a little too salty for my taste. Still it had great flavor and made some great sandwiches.

    great flavor. Will absolutely use again.
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