How Much Italian Beef Is in a Tray
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11/23/2003
Hello! This is my recipe and I may know why some people are having trouble with this recipe turning out dry. I have cooked this beef for the last 12 years using the same stainless steel pan every time. Last time I made it, I used a Teflon pan and it turned out dry and all of the juices cooked off. This may or may not be the problem. Hope it helps.
10/26/2002
This roast was absolutely delicious!! I made a few changes though...I added about 2 Tbsp. worchestershire sauce to the water. I also added only 1Tbsp oregano and increased the italian seasoning to 2 Tbsp. I poked holes in the roast and basted it with the juices about every hour or hour and a half. It turned out very juicy. We ate it as an entree the first day, and sliced it for hot roast beef sandwiches the next day. Yum! UPDATE: Due to my DH low cholesterol diet I now make this with only 1 TBSP of olive oil instead of a half cup. It's still very good but a lot less fat. You can also use a venison roast in place of beef (that cuts the fat to almost nothing!)
04/28/2003
My family & I really enjoyed this one! I started it in the crock pot at noon put it on high & went outside to enjoy the beautiful weather, came in around 3 p.m. turned it to low, added quartered red potatoes, & sliced carrots, YUM! I used "Italian Dressing Mix" (from this site) for the dry italian mix and because that has a significant amount of oregano & basil, I didn't add any extra. I used 1 can of reduced sodium beef broth instead of the water & 2 bouillon cubes and I will cut the oil amount in 1/2 next time because I thought it to be too much. The roast (I did use a rump) came out very tender & juicy, not much left over and I had a 5.5 lb. roast! Will make again! Thanks Michelle!!
07/10/2002
Very tasty! I wanted something a little different from the ordinary way I prepare a roast and this was it! I added a little dried rosemary to the spices,and an 8 oz can of tomato sauce to the water and beef bouillon, keeping the liquid to 1 1/2 c.What a fabulous aujuice that made! I cooked it all day in the slow cooker,which made it extremely tender. The smell while it cooked was heavenly, and the finished product was deliciuos! Will make again for sure.
01/28/2006
My husband loved this roast sooo much. I made it in a slow cooker @ low setting for 5 hrs. Thanks for the recipe.
10/27/2001
I adapted this for a crockpot; same recipe, just more time in the cooker (about 10 hours). I also use ziplock bags to coat the roast with oil and seasonings: one bag for each. Then pour part of the beef broth in the seasoning baggie and smush it around. Then pour into cooker. You get all the seasoning this way. Great recipe! Makes terrific sandwiches with the leftovers, too!
02/07/2006
Great Recipe! I used a chuck roast because that was I had on hand. Because chuck is a fattier piece of meat, I omitted the oil. Placed it in a slow cooker instead of on the stove and let it cook on low for 6 hours. Turned out great!
01/23/2003
I must admit I was a bit worried that the spices would be too strong. However, it turned out wonderfully. I baked it in a crock pot on low for about 10 hours and it was so tender!
04/16/2003
Outstanding recipe, Michelle. We really enjoyed this. I cooked it in the crockpot for 9 hours. I omitted the red pepper flakes, but didn't miss them. I added potatoes and carrots halfway thru the cooking time, then frozen peas during the last 40 minutes. Great meal. And super sandwiches the next day!
06/09/2006
This was amazing. I ended up making a red wine mushroom gravy to go over it and it was one of the best roast beef recipes I have tried. Thanks for the post.
10/28/2003
My husband is from the Chicago area where Italian beef is very popular. He's been disappointed in the Detroit area because there isn't any Italian Beef restaurants out here (we have Coney Islands). Anyhow, he rated this "5 Stars" as he absolutely LOVES this Italian beef recipe (he's very fussy about it too.) I'm not an Italian Beef fan and I like it better than what we get in Chicago. I followed the recipe except I put it in my crock pot on low at 6am. I checked it about 12:30pm to 1pm and it was a little pink inside so I turned the crock pot off and let it sit until dinner time where I warmed it up and ate it. It's good but is better the second day after it's sat in the spices. My husband liked it plain but ate it as left-overs as a sandwhich using a small roll of french bread (not as small as a baguette) sliced, with thinly sliced beef, au jus (sp?).
03/21/2011
I used 3 lb (2 packages) of flat iron steaks for this dish. I also cooked the meat in a pressure cooker which was done in 40 minutes. I also make a gravy out of the remaining juice in the cooker.
06/05/2013
My family loved this recipe. It was fantastic the only thing I changed was I added a cup more water and baked in the oven at 350 uncovered for 4 hours it sliced and looked wonderful. I drained the juice and it made some fantastic gravy! My family rated this recipe "A REPEAT" as they all enjoyed it very much. Great recipe
10/22/2009
I did this recipe on October 17, 2009. I used Italian seasoning and left out the red pepper flakes and the oil. I browned the beef for about 2 minutes on each side. I used 2 8oz. cans of Swanson Beef Broth and 1 can of water. I added baby red potatoes and baby carrots, with a sweet onion. I cooked on low for 10 hours, and it literally fell apart while I was trying to put it on a plate. Very good meal. I have a 3 year old and an 18 month old who loved this.
04/27/2005
I too used my slow cooker. In one word: PERFECT! Thanks for the post.
12/31/2005
This is awesome! I've made this roast several times now. You don't need an expensive cut of meat for this one. It always tender, juicy and falls apart when you cut it. Makes a wonderful gravy when you add equal amounts of flour or cornstarch to cold water and then add to drippings and bring to a boil. It's so nice not to have to prebrown the beef. A must have recipe!
02/05/2005
This was excellent! I cut the spices down to 1 TBS. of each, but doubled the garlic, and used extra virgin olive oil instead of vegetable oil, which added a nice golden color to broth. Put in the crockpot and it was fabulous! Added red potatoes the first day, and the next day, shredded in leftover broth and we had sandwiches with crusty french rolls. Today, since I don't have a beef roast, I am making the exact recipe with a pork roast to shred for sandwiches. This is a keeper!
12/10/2001
This was a wonderful recipe, my family truly enjoyed it. I adapted it for a pressure cooker. It took approximately 1 hour at 15 lbs. pressure.
04/22/2005
I double the liquid and turn the beef so it gets extra saturated. My very picky Chicago-born boyfriend loves this recipe. It's divine the next day.
03/05/2004
We really loved this recipe. I put it in my slow cooker for about 6 hours on low and was worried it would be dry but it was cooked well done but still moist. I had added an extra 1 1/2 cups of beef broth. Although it wasn't dry I do think I will cook it an hour or two shorter next time so that it is closer to medium rare. I'll definately make it again. Thanks!
09/14/2005
This was my first attempt at making a roast. It was SO easy. I don't have a kettle so I had to bake at 325. We threw in some baby carrots, halved some potatoes and tomatoes and then made gravy from the drippings. Served it to company; everyone was smiling.
03/09/2001
Had company, tried this and it was excellent. Very tasty, not that complicated to make. Had with Mash Potatoes,Gravy,Mashed carrots/turnips. The company were very pleased with the taste and could not believe that it was a rump roast as it could be cut with a fork it was so tender... P.S I am a male and never cooked before,Wife has M.S. and unable to cook .. So if I can prepare it anyone can.
05/06/2009
Delicious. Will definitely cook this again. I took advice from other posters and 1)browned the roast first to seal in juices; 2)added Worchestershire sauce; and 3)used two Ziploc bags to coat the roast in olive oil and then roll the roast in the herbs. I cooked it in a slow cooker, for about 6 hours on low. I added potatoes, onions and carrots about 2 hours into the cooking process. Next time, I would add those later, since they were quite soft. As others have said, the gravy is the best ever!!!
06/04/2004
This came out very flavorfull, put in slowcooker with vegtables.
02/10/2008
This was the best rump roast we ever had in 33 years of marriage. I cooked it stove-top in tightly lidded dutch oven for 6 hours and kept liquid at 1.5 cups by adding water as needed. Only used 1/4 cup oil. Added 1/2 can tomato paste to gravy. Thickened gravy at last minute with 2 T cornstarch. It has to be served in thick slices (3/4"). Do not cut more than you will eat. It can be sliced thinner the next day when cold. If you do not like slightly spicy food use just 1/4 teaspoon pepper flakes.
04/18/2006
This was good, but I have a better recipe.
01/17/2006
Wonderful! Amazingly simple! I prepared this before leaving for work one morning and let it cook all day in the crock pot on low. Leftoveres were great for sandwhiches!
10/28/2011
Loved this recipe! Will definitely make again but use beef broth instead of bouillon to cut down on the salt.
09/29/2010
I didn't love it. Too much seasoning for not enough taste. You literally have to scrape the seasoning off, it's so thick, which is also unattractive. (Check out the photos others posted. It really does look that dark.) I'll stick with marinating and a good meat rub.
02/13/2011
Family favorite! Easy to do too.
12/31/2002
The combination of spices was very flavourful. I didn't follow the directions for cooking the roast, I just did it in my oven - and it was still delicious.
03/29/2010
definitely sear the roast first - it adds to the flavor. also added worcestershire, but otherwise followed this recipe exactly. i've made it 3 times & everyone loves it.
05/22/2011
Very Good! Rump roast can be tough and this recipe made it tender.
06/23/2003
Very good roast beef. It was best the next day in sandwiches. Definitely cook baby red potatoes with the roast.. it makes them soooo wonderful.
12/02/2007
My husband grew up in Chicago and I made this recipe for him so he could have his beloved Italian Beef sandwiches. Unfortunately, this recipe was a big dud. While it was very tender, it has almost no flavor. I'll keep looking for a good italian roast beef recipe because this is not it.
02/26/2003
Use the red pepper flakes and add more garlic...nice flavors! Will make again with the extra ingredients.
07/27/2014
I used more garlic, but other than that left it the same. Cooked in in the crockpot on low for 6 hours.
04/16/2003
I am making this roast for the second time this week; it is incredibly flavorful, tender, and delicious. I served it for company the first time I prepared it; sliced it thinly and poured the pan drippings over the sliced meat, it was a major hit. My husband who puts ketchup on all meats ate this without adding a drop of ketchup! It is so simple to prepare and smells so good while cooking. I wish I could give it more than 5 stars!
12/11/2011
very savory but dry
07/07/2006
I thought that this turned out very well. I used a bottom round roast, because that was all I could find and I cooked it for about 10 hours in a crock pot on low. I used EVOO instead of regular oil for flavor and I only used enough to coat the roast. After being in the crock pot for that long (while I was at work) the meat just fell apart and there was no way that I could make slices out of it. I shredded the meat and poured the juice over the meat to let it soak up all the flaver. We made sandwiches with toasted hoagie rolls and provolone cheese. I took this to work the next day and it was even better after the meat sat in the juice overnight. I'll make this again...Thanks!
12/27/2010
It didn't come out. I have used this one before with the same results.
06/12/2010
Awesome Italian Beef, the best I have ever made. I made it for my Memorial Day barbeque and it was a total hit. I cooked it in a crock pot on low for 7 hours and I added 8 oz of pepperchini peppers but I took the pepperchini's out as soon as the beef was done as to not make it to spicy. I didn't have vegetable oil so I used olive oil and it was fine! I can't wait to make this again.
01/23/2007
I followed the recipe exact, and this was wonderful! Not only is the meat tasty and tender, but it's extremely easy. I will be making this again and again.
03/26/2006
This was great!! I mixed the beef bouillon cubes and water and put in the crock pot and heated it up while I seasoned the meat. I just laid the roast in the crock pot and put it on low for several hours! It was so easy and sooooo good!!!!! Thanks for this one!
01/03/2006
This roast came out absolutely incredible! The only change I did, was cooked it in a pressure cooker. Cooked much faster and the meat was soooo tender! The juices made an awesome gravy!!My family raved all during dinner!!!!!
10/12/2009
Way too much seasoning for us! I had cut the oregano and basil down to 1 tablespoon each and still thought it was too much. I had made this in a crockpot and added tomato sauce as someone else suggested. Very tender though.
04/23/2009
So good! I make this all the time now!
01/09/2006
I think that this recipe is pretty failproof! I used lipton onion soup and mixed with the water. I also added a sweet onion and some chopped celery to the mix. I ended up cooking this in the oven in a pampered chef baking stone dish and it come out excellent. The gravy was delish! I served it to company and they loved. Even my non beef eating kids liked it!
01/27/2007
I made the roast with no alterations. Awesome au jus with Soft Onion Sandwich Rolls!
06/09/2005
WOW! This was the best roast beef I've ever tasted! I did not have bouillon, so I simply salted the water. I only had about 1.5 lbs of shoulder roast, so I halved the recipe, which turned out great for my spice-loving family. As others recommended, I baked it and added an onion to the roasting pan. On a scale of one to five, my husband gave it a ten.
03/10/2008
We really enjoyed this. I didn't use the oil but did run olive oil on it as recommended in another review. I was afraid the spiced would be overpowering but they weren't. I cooked this in a crockpot for 8 hours and it was so tender.
10/18/2002
I started this in the crockpot this morning and cooked it on the high setting for 4 hours and it was done. I reduced the basil, oregano and Italian seasonings to 1 1/2 TBLS. I must be honest, while it was cooking, the smell was soooo strong that I began to worry if it would even be ediable. By lunchtime, the smell had turned me off that I no longer wanted to try it. However, my boyfriend came home for lunch and had some and began raving how wonderful this was. Curiousity got the better of my senses and I tried some and it was indeed very good. We sliced the meat and used it for roast beef sandwhiches. Very tasty...despite the overwhelming smell. Would make again and I think I'll just bake some cookies during that time (or burn some candles) while its cooking. Thanks Michelle!
01/20/2009
I have never used a rump before and never will ever again. Even though i had it in a slow cooker for ten hours it had a bizarre texture not so good. Perhaps if the cut of meat was better this recipe would have been better.
07/12/2004
By far this is the best roast beef I have ever cooked. It is also the easiest! Thank you Michelle. I will make other recipes from you. My family LOVED it. Thank you so much.
09/18/2011
The key with making Itailian Roasf beef is to put it on low in a crock pot and let it cook at least 8 hours. Another thing, I have never heard of Itailian Beef sliced. Usually it is shredded and served with peppers and some melted Mozzerella cheese. It's generally so good it can melt in your mouth.
06/19/2007
This was great! I will make again. It called for 1/2 cup oil but I substituted 1/4 cup olive oil and it was great.
01/10/2006
Delicious! The spices are wonderful.
07/06/2006
Very good. I actually used a wok pan (I know kind of odd- but it worked.) and the roast fit in nicely and the heat was able to convect around the roast. The meat was tender and the juices were good to make a nice light gravy. The seasonings were a little heavy, but that might have been my fault because I wanted to ensure that there was flavor. All in all, it was a nice way to make a roast.
01/19/2009
i suggest using fresh rather than dried ingredients. other than that, this is a great recipe.
06/17/2010
very, very good! I like it because it doesn't use a pre-made salad dressing mix (although that's quick!) -- made in the crock pot - excellent!
07/07/2002
My husband makes this for twelve hungry (doubled of course) firefighters every weekend shift and they go crazy for it. It's fast & easy to prepare and you don't have to babysit it. Great for a crowd!!
01/17/2010
I was pretty disappointed. I followed the recipe exactly and got a chunk of meat that was overcooked and over seasoned. I was looking for something that would be like the Italian style roast beef found in a good deli and this wasn't it. I wasted a perfectly good eye of round roast in the process.
02/23/2005
Outstanding! I cooked the roast in my crockpot on low for 5 hours and added 3 cups of beef base. After the gravy had a chance to cool down, I strained the liquid through a fat separator, thinly sliced the beef and let everything soak overnight. The next day I had one of the beef Italian Beef sandwiches I ever had! Thanks Michelle!
12/02/2013
I used Penzey's Italian dressing seasoning for the "Italian seasoning" and Better than Bouillon beef paste at 3 tsp instead of the cubes....THIS WAS SOOOO DELICIOUS! And now has been added to my permanent recipe box.
06/04/2005
This was wonderful!! I decreased the spices by 1/2 (kept the garlic the same!) and cooked for 4-5 hours on high in a slow cooker. Yum! Made great sandwiches for lunch the next day!
01/12/2007
This is a good basic recipe. Sometimes I change up the spices, add fresh garlic, add some Lipton onion soup mix, etc. But it always turns out nice. Great for making hot beef sandwiches au jus!
01/13/2009
I thought this was a terrific recipe, but I browned the meat before putting into the water. It ads another level to the flavors and seals in the juices.
07/25/2016
Only changes were Lipton Onion Soup mix since I had no beef bouillon and a packet of Italian dressing mix. No salt added. Maybe a little more water and a little less oil. This was absolutely phenomenal. I made sandwiches using deli hoagie buns and creamy horseradish sauce. The juice in the pot made to-die-for French Dip. Bought another rump roast this weekend. Will absolutely make it again.
08/23/2009
Absolutely awesome roast, made roast beef sandwiches with mozzarella cheese. The smell while cooking was out of this world.
04/18/2005
The worst part about this recipe is waiting 3+ hours to eat it. I loved it, the roast was tender and absolutely deliousous. So good, I had to make it twice in onw week. Thanks!
10/17/2016
This is an easy delicious way to make Italian Beef. I cooked it in a Crock-Pot in beef broth.
04/11/2003
This recipe is awesome. I don't eat beef but my friends absolutely enjoyed it. The first time I made it, I used a slow cooker and added worcestershire sauce which really helped with the smell. The second time I made it a co-worker suggested tha I place celery in the slow cooker and that would help with the smell. It really worked. This is definitely a keeper and everyone absolutely loves it.
09/20/2005
I just so happened to find a tender chuck roast in my freezer one day, I wanted to use it right away so it did not become freezer burnt. I found this recipe and it was magnificant!!! we even made it for our round robin dinner we host. everyone raved. This recipe will be made again and again. i did subsitute chicken broth for water.
03/05/2010
I poked holes in the roast beef and pour in juice from crushed garlic.
11/29/2005
The meat came out very tender but the seasonings were much to strong. My husband asked me to never make it again. Maybe it would have been such a strong of a tasted if I would have got a bigger piece of meat
05/14/2012
This recipe is incredible ! The only thing I did different was to use powdered garlic powder (1/4 teaspoon) instead of fresh. Put in the crock pot all day. DELICIOUS !!
03/27/2016
I've referred back to this recipe many times for the au ju minus the drippings. The only other change I'd make is reducing the herbs: italian seasonings, oregano and basil. Great for thinly sliced steak leftovers!
04/18/2006
this was stew, not a roast beef! The directions were followed to the 't' and I am sure they are wrong
06/14/2005
I have to say this is the best roast I have made!! Made it for a family function of 30+ people and everyone said it was great and wives wanted the recipe. Thanks for sharing Michelle. I am making it for dinner tonight but leaving out the red pepper : ( because of our picky daughters!!!
06/05/2007
I eliminated the salt and the recipe was delicious. The broth had enough sodium and the spices made the recipe flavorful. It isn't bland for those who like flavor, but not salt.
02/15/2008
This was great! I had never made a roast before, and was intimidated, but it turned out wonderful. I put it in the crockpot for 7 hours. Made it for my BF for Valentine's Dinner. Try it with 'Red Potatoes with Beans' (also on this site) for a great meal. Thanks for sharing.
04/11/2010
Delicious roast beef, shared this recipe with numerous folks. Easily adjusted to add more heat with banana peppers, jalapenos, and extra chili flakes!
12/20/2014
I tried this recipe halving the herbs, and it was still too overpowering for me. The red pepper flakes were omitted. I like Italian seasoning, but this was over the top. I made it in the crock pot and probably cooked it too long (about 8 hours) as it was dry. However, with the meat juices poured over it, it was better. I won't make this recipe again.
03/20/2007
This is fantastic as is! I did try it in the crockpot on low 10hrs. too and it still came out great! My husband asks for this a lot now! Thanks for a great recipe!
10/16/2006
Unbelievably delicious! My husband, who does not like spices, LOVED THIS!!!! It was moist and tender and so flavorful! Would highly reccomend this recipe!Michelle, thank you!
06/29/2008
Absolutely fantastic. Stick to the recipe and you can't go wrong.
03/27/2015
Way to much seasoning. I guess I don't like Italian beef.
01/19/2009
This is a fantastic recipe and my new favorite way to prepare a roast! I was nervous about cooking the roast in a kettle on the stovetop but I cannot believe how juicy and flavorful this came out. Gone are my days of making a roast in the oven. The only changes I made were to omit the salt (the bouillion adds enough salt) and I used 1/4c extra virgin olive oil instead of 1/2c vegetable oil. I let this simmer covered on the stove for about 3 hours and it was perfect. The gravy I made from the left-over liquid is an unexpected treat. Thank you for this recipe!!!
01/17/2002
Cooked it in crockpot all day. Mmmmmmmm good eating! Family loved it!!
02/01/2017
Did not add all the oil, only brushed a lite coating on it, put it in the crock pot for the day. Best roast we have ever had.
10/03/2002
I did this recipe in the slow cooker. Very good. I thought there might be too much spice for the kids so I only put in 1/2 tsp pepper. 1 tbsp oregano, 1 tbsp basil. I also only used 2 cubes of the bouillon. It was very tasty and we had no left overs. It makese a wonderful gravy. Great recipe, thanks
12/28/2013
YUMMY! Instead of using bouillon cubes, I used broth leftover from cooking some brats; omitted the oil and the whole part of coating the roast with oil and spices; I just tossed all of the spices in with the broth in the slow cooker and let it go for 4.5 hours, turning it half way through. So tender and tasty. And yes, it's spicy; but then again the pepper flakes are an optional ingredient.
09/03/2006
My step-daughter made this for a family dinner and it was a big success. She said she followed the direction perfectly. It was yummy and even better shredded the next day for sandwiches. I will definitely make this recipe.
05/21/2005
Delicious recipe for a crowd.
08/30/2010
My husband really liked this recipe but I did change a few things. I used the juice out of one large pepperchini jar and a beer instead of water and beef bullion cubes. I added all the spices (except the red crushed pepper) and let my sirlion tip roast cook on low for about 8 hours.
04/02/2010
This recipe turned out so tender and flavorful, I'm sure it will be used again and again. My Italian friend says she adds a can of beer to the broth and a couple of pepperocini peppers so I might try it that way next time. Get a BIG roast for this. I had a small one and there are no leftovers!!
09/07/2004
My husband is a very "meat and potatoes" kind of man, and I'm always looking for new ways to prepare the things that he likes--he LOVED this. I did add some small red potatoes and carrots about half way through the cooking time, and everything came out wonderfully tender and very flavorful. A quick and easy recipe that tastes absolutely fabulous. This one definitely goes onto the list of favorites.
12/24/2004
I would have given this recipe 5 stars because the spice combo was AWESOME, but I changed the recipe a bit. I omited the water and beef bouillon and roasted the meat in the oven at 325 F instead of boiling in the "kettle". I used all the remaining ingredients, but I cut the dry seasonings into 1/4 of what was called for. I rubbed the meat in the oil and then in the garlic (minced). I mixed all the dry seasonings in a container and then sprinkled them on top of the meat on all sides, patting them down. I placed it fat side up on a rack and roasted it until it was medium (about 2 hours). I paired it up with some garlic mashed potatoes and carrots. I made this for Christmas Eve and my husband asked if it could be our new traditional meal. :)
01/19/2009
This made fabulous gravy!Just added a little flour to the juice at the end, and voila!
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Source: https://www.allrecipes.com/recipe/22376/italian-roast-beef-i/
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