Italian Roast Beef

Total Time:
2 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr

Yield:
6 to 7 servings
Level:
Intermediate

Ingredients
Directions

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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4.6 27
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. item not reviewed by moderator and published
Great flavor and simple. Can't get much better than that. Some times more is not better as in some versions. item not reviewed by moderator and published
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 !! item not reviewed by moderator and published
My family love this! Different from our usual beef roast. Taste much better. I would do this again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
jorginas_mommy...how low of a heat did you put on,,,,and, did you cover the roast?<div><br /></div> item not reviewed by moderator and published
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! item not reviewed by moderator and published

Not what you're looking for? Try:

Italian Roast Beef

Recipe courtesy of Rachael Ray