BREIDI'S ITALIAN-SEASONED ROAST BEEF
This divine recipe was given to us from our friends Brian and Heidi (Breidi). Easy to make and mouthwatering to boot! A crowd-pleaser that goes great with mashed potatoes or rice. Sirloin tip roast is preferred but you can use whatever kind of roast you like.
Provided by Hadice
Categories Roast Beef
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In an oven safe pot on the stove top, brown the roast in some olive oil.
- After the meat is nicely browned, add enough water to barely cover the bottom of the pot.
- Cover and place in a 325 degree oven for about 2 and a half hours. While roasting, mix together remaining ingredients and set aside.
- Remove pot from oven and add reserved mixture, you may need to remove some juices to make room. I prefer to use a smaller pot and try to cover the meat completely.
- Cover the pot and place it back in the oven for approximately one hour. When a fork twists easily in the meat it is done.
- Enjoy!
Nutrition Facts : Calories 1171.9, Fat 88.9, SaturatedFat 36, Cholesterol 313.1, Sodium 665.9, Carbohydrate 3.8, Fiber 0.1, Sugar 1.9, Protein 83.7
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.
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.
BRAISED ITALIAN-STYLE POT ROAST
Provided by Stanley Tucci
Categories Beef Tomato Braise Dinner Meat Fall Winter Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 21
Steps:
- To prepare the sacchétto di spezie:
- Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
- To prepare the pot roast:
- 1. Preheat the oven to 350°F.
- 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
- 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
- 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
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
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 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 SHREDDED BEEF SANDWICHES
Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers.
Provided by RecipeNut
Categories Lunch/Snacks
Time 10h5m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from roast.
- Place roast in crockpot.
- Mix water with all.
- seasonings and pour over roast.
- Cover and cook on low 8- 10 hours.
- Remove meat, allow to cool slightly and shred, discarding any fat.
- Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
- Use a slotted spoon to serve meat on large buns or rolls.
ITALIAN SHREDDED BEEF SANDWICHES
Everyone loves these easy shredded beef sandwiches! For extra pizzazz, top with provolone cheese and banana pepper rings. -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.
Nutrition Facts : Calories 298 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 608mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
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