Italian Roast Beef (Cook's Country)

"Not that Cook's Country recipes are the do-all, say-all, but this one looks pretty good from a newsletter, February, 2008...Chicago-Style. Some Cook's Country Notes: Don't use a rump roast. It proved too tough and the tasters preferred the meatiness and tenderness of a top sirloin roast. Elevating the roast on a rack kept it out of the jus and kept the meat from becoming too mushy. To get the browned crust desired, the roast was browned in a skillet before adding the "rub"."
 
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Ready In:
2hrs
Ingredients:
14
Serves:
6-8

ingredients

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directions

  • Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  • Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
  • Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack (or roasting rack) set inside roasting pan.
  • Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour and 1 teaspoon of the spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan; set aside.
  • Stir together the remaining oil, pepper flakes and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes.
  • Pour jus (pan gravy) through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
  • Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165).

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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