Besides great pasta, there is nothing that says “comfort food” Italian style like a good Italian roast beef. The right blend of spices, cooked low and slow in your oven, makes a tasty main dish. It’s versatile, too. Serve it with some polenta (or mashed potatoes) as an entree, or slice it thin and make a sandwich that will be loaded with flavor and incredibly tender.
This recipe works with most roasts. If you are planning on slicing up this beauty for sandwiches, look for an eye of round roast. It is a cut that goes on sale often. Ideally, you will want a roast that is at least 4 or 5 pounds. And yes, you can freeze the leftovers. I’ve made Italian Roast Beef, frozen half of it, and set it with the hubs when we goes to San Antonio. My in-laws live there, and love it when I send a care package.
If you think you want to make traditional Italian Roast Beef Sandwiches, choose either a crusty baguette, or a sandwich roll with a thick, chewy crust. You want bread that won’t fall apart if you add some of the au jus to your sandwich. Giardiniera and sauteed sweet peppers are traditional sandwich toppings. The thinner you can slice the roast, the better your sandwiches will taste. I’ve heard that it’s easier to slice the second day, but I’ve (1) never been that patient; and (2) haven’t had a problem slicing it after it’s been out of the oven for about 30 minutes. Either way, I hope that you enjoy this as much as my family does.
- 4-5 pound roast (round works best)
- 1/4 cup granular garlic
- 2 Tbsp granular onion
- 3 Tbsp dried basil
- 1/4 cup dried oregano
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/3 cup olive oil
- Preheat oven to 300 degrees F.
- Mix together dry ingredients to make the rub. Pat rub into the roast, then place the roast in a foil-lined roasting pan.
- Drizzle oil over the roast and press into the seasonings.
- Cook uncovered, for about 1 1/2 hours, or until a meat thermometer registers 135 degrees F.
- Let roast rest for 20-30 minutes before slicing.
- Temperature should read 140 for rare.
Barbara Gulin is the brains behind Meals by the Week, and she’s a regular contributor to It’s me, DebCB. Take a moment to check out her meal planning site. It’s guaranteed to save you time and money while putting healthy meals on the table for your entire family.