Italian Roast Beef

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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.

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Holy cow... that looks like about $20-$30 worth of seasonings on this thing, is that right??

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Quick and simple with good results. Try this once and it will quickly become a staple in your house. It has in mine!

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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.

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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.

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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

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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.

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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.

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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.

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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!.