ITALIAN ROAST BEEF
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings with leftover meat for a second meal
Number Of Ingredients 15
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.
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
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
ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
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.
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.
ITALIAN BEEF
"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.
Provided by Taste of Home
Categories Dinner
Time 10h5m
Yield 14 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
ITALIAN BEEF ROAST
Italian dressing is the secret to a robust and flavorful beef roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 140, Carbohydrate 1 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
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.
ITALIAN ROAST BEEF
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 10 plus servings
Number Of Ingredients 8
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.
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.
SLOW COOKER ITALIAN BEEF FOR SANDWICHES
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
Provided by MAUREENBURR
Categories World Cuisine Recipes European Italian
Time 12h15m
Yield 10
Number Of Ingredients 11
Steps:
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g
ITALIAN POT ROAST
I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.
Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
CHICAGO ITALIAN BEEF
You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.
Provided by Moonbugz_
Categories Lunch/Snacks
Time 18h10m
Yield 5 lbs meat
Number Of Ingredients 7
Steps:
- Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
- Turn over at the 6th and 12th hour interval.
- At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
- Cut bread into 6 inch lengths and slice on the side lengthwise.
- Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
- (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
- Salt to taste.
- OPEN WIDE and enjoy the most wonderful taste sensation.
- May be frozen when cooked.
ORIGINAL HOMEMADE ITALIAN BEEF
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g
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