PORTILLO'S ITALIAN BEEF HACK
Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn't faithful to the Chi-Town original, true beef fanatics will cry "foul" quicker than bleacher bums at Wrigley field.
Provided by Todd Wilbur
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
- Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
- For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
GRILLED ITALIAN BEEF ROAST
Roasts are not just for winter indoor cooking. Discover the art of outdoor, easy and delicious roasting.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 12
Number Of Ingredients 3
Steps:
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
- Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Nutrition Facts : Calories 135, Carbohydrate 0 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg
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 POT ROAST
Steps:
- Preheat oven to 350 degrees F.
- In a large Dutch oven, heat olive oil over medium high heat.
- Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
- Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
- Add the tomato paste and garlic and cook for two more minutes.
- Add wine to deglaze. Cook until the wine evaporates.
- Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
- After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
- Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
- The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.
Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 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 BEEF ROAST
This Italian pot roast has just a few ingredients but holds a ton of flavor.
Provided by Girl Who Ate Everything
Categories Entree
Time 6h
Yield 6
Number Of Ingredients 4
Steps:
- Add all of the ingredients to a slow cooker and cook on low for 6-8 hours.
- Remove from slow cooker and serve on Italian bread or with rolls.
Nutrition Facts : ServingSize 1 Serving
SLOW COOKER ITALIAN BEEF
Tender and juicy, this Slow Cooker Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy broth. You are going to love it!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 8h20m
Number Of Ingredients 11
Steps:
- Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
- Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
- Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.
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 POT ROAST
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h15m
Number Of Ingredients 8
Steps:
- With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
- In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
- Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.
Nutrition Facts : Calories 404 g, Fat 21 g, Fiber 3 g, Protein 35 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
Easy shredded Italian Beef made in the crockpot, just SIX ingredients and loaded with flavor! Includes Instant Pot method and step by step video.
Provided by Ashley Fehr
Categories Main Course
Time 10h10m
Number Of Ingredients 8
Steps:
- Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
- Pour beef broth and 3/4 cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add 1/2 cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
- Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
- Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.
Nutrition Facts : Calories 433.66 kcal, Carbohydrate 26.97 g, Protein 34.35 g, Fat 20.86 g, SaturatedFat 10.72 g, Cholesterol 97.56 mg, Sodium 896.13 mg, Fiber 0.62 g, Sugar 0.16 g, ServingSize 1 serving
ITALIAN BEEF
We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.
Provided by JoAnn
Categories Lunch/Snacks
Time 3h5m
Yield 1 Roast
Number Of Ingredients 5
Steps:
- Put all ingredients in a roasting pan.
- Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
- Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
- Then served on buns.
Nutrition Facts : Calories 1886.5, Fat 55.9, SaturatedFat 22.5, Cholesterol 898.1, Sodium 4333.3, Carbohydrate 27.1, Fiber 3.7, Sugar 9.4, Protein 298.7
ITALIAN BEEF
This recipe adapted from Thrillist.com is a replica of the method used by Al's #1 Italian Beef, the alleged birthplace of Italian beef.
Provided by TasteAtlas
Categories Sandwich
Yield 4 servings
Number Of Ingredients 12
Steps:
- First, set the oven to preheat to 375°F.
- Make a mixture combining the head of minced garlic, one tablespoon of salt, one tablespoon of pepper, dried oregano, fresh oregano, and red pepper flakes, and rub the mixture all over the meat.
- Place the meat in a large roasting pan or a Dutch oven, then pour in three quarts of water on the bottom of the tray but do not pour over the meat.
- Bake for 60-90 minutes, or until, when inserted in the center of the meat, the thermometer reads 150°F.
- When done, wait until the meat cools to room temperature, then take it out of the pan and wrap it in plastic wrap. Place the meat in the refrigerator overnight
- Strain the broth, throw away the solids, and refrigerate overnight.
- The following day, pour the broth into a wide pot and simmer over low heat, covered, for 30 minutes.
- While the broth is cooking, prepare the peppers. Set the oven to preheat to 350°F. Make a mixture of olive oil, two minced cloves of garlic, one teaspoon of salt, half a teaspoon of black pepper and use it to coat the peppers. Arrange the peppers in a baking sheet and roast for half an hour.
- Trim the roast beef, removing all the fat. Slice thinly, cutting against the grain.
- Place the slices of beef into the still simmering gravy, and cook for another 20 minutes.
- Cut the bread into 6-inch portions, and slice each open on one side.
- Stuff them with generously with beef, and add the sweet peppers and hot giardiniera.
- With the help of tongs dip each sandwich in the gravy for a second, allow the excess liquid to drip off and serve.
INSTANT POT ITALIAN BEEF ROAST RECIPE
Use three easy pantry staples to get this perfect Instant Pot Italian Beef Roast. Cooking a roast in the Instant Pot is the best way to achieve moist, fall apart with a fork roast!
Provided by Lauren
Categories Main Course
Time 1h25m
Number Of Ingredients 7
Steps:
- Season roast with salt and pepper on all sides.
- Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
- In a bowl, mix together all three packets and 1 cup of beef broth.
- Pour broth mixture into your Instant Pot over your roast and seal the lid. Set pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
- Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
- Remove your roast and slice or shred with forks.
Nutrition Facts : Calories 481 kcal, Carbohydrate 6 g, Protein 45 g, Fat 31 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
PRIME RIB OF BEEF
A delicious cut of beef for special occasions.
Provided by Deborah
Categories Beef
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Rub the roast with the olive oil, and then the salt and pepper.
- Place the roast in a heavy oven proof pan fat side down, and bake at 450 degrees for 20 minutes.
- Reduce the heat to 325 degrees, and continue to cook until a meat thermometer registers 115 degrees F. which will take about an hour and a half.
- Transfer the roast to a platter, and let it rest. The roast will continue to cook as it sits, rising as much as 10 degrees.
- Remove excess fat from the pan used to roast the beef, and add the red wine.
- Cook over medium high heat, scraping the browned bits from the bottom of the pan.
- Cook for 5 minutes and then pour the reduced wine through a sieve into a smaller pot.
- Add the beef stock and continue to cook over medium high heat until the liquid has thickened and reduced by almost half.
- Taste, and add salt and pepper as needed.
- Whisk the 2 tablespoons of butter into the sauce.
- Keep warm while you cut the beef.
- Slice the beef into 1 inch slices across the grain, and then around the bone.
- Serve immediately with a drizzle of the reduced wine sauce.
AUTHENTIC CHICAGO ITALIAN BEEF SANDWICH RECIPE
Chicago Italian Beef is made by slowly roasting lean beef on a rack above a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Others call it au jus or "juice" for short, although it is often made with bouillon, and that is not technically au jus, which normally refers to natural cooking juices. Let's just call it juice, OK? It's what keeps the sandwich nice and moist.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Time 2h20m
Number Of Ingredients 13
Steps:
- Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.
- Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F.
- Cook. Pour the water into a 9 x 13" baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F until interior temperature is about 130-140°F for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.
- While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.
- Prep again. Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust you will be cutting it too thick.
- Next, taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.
- Serve. Slice the rolls lengthwise but leave them hinged on one side. Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it "wet", dip the whole shootin' match in juice. Be sure to have plenty of napkins on hand. You can also try one of the following variations of the classic:Da Combo. Most Italian beef joints offer a "combo," which also has a grilled Italian sausage nestled in with the beef (shown being made at Al's in a photo at right). These are thick, uncured, coarsely ground pork sausages in natural casings, flavored with fennel, paprika, black pepper, red or green bell peppers, onions, garlic, parsley, and crushed red chili peppers for some heat. Italian sausages are made in your choice of hot, medium, or mild (sometimes called sweet).Da Cheef. Cover it with shredded mozzarella and/or provolone, broil for a few minutes, and you have a "cheesy beef" or "cheef". Not many stands offer this mutant strain.Wit Gravy. An even rarer and more heretical variant, topped with marinara.Da Soaker. Just dip the bread in the juice and you have the classic laborer's lunch, a soaker, a.k.a. "sugo pane", or gravy bread. Sugo pane is also commonly made with marinara sauce.
Nutrition Facts : Calories 324 kcal, Carbohydrate 25 g, Protein 33 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 467 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
STRACOTTO DI MANZO (ITALIAN POT ROAST)
This Italian Pot Roast, called "Stracotto" is the ultimate comfort food that will warm anyone's bones and soul! Beef is seared and roasted with an array of delicious vegetables covered in a luxurious, velvety tomato-based sauce.
Provided by Roz | La Bella Vita Cucina
Categories Beef
Time 3h40m
Number Of Ingredients 28
Steps:
- Place dried porcini mushrooms in hot beef stock to reconstitute and soften for about 30 minutes.
- Season both sides of the beef with salt and pepper, plus any dried seasonings that you prefer.
- Pour olive oil into a large, deep cast iron dutch oven pot or a lined cast iron pot (such as Le Creuset).
- Add the beef to the pan to sear (brown) on each side for about 7 minutes, turning only once, totaling about 15 minutes. While beef is searing, sprinkle about a teaspoon of chopped garlic all over to saute with the beef.
- Remove beef from the pot and place on a platter.
- With a sharp knife, cut slits in the beef and insert the slices of garlic.
- In the hot olive oil, saute the chopped onions, carrots, celery, and pancetta.
- Then add the chopped garlic and saute for another 3 - 5 minutes, being very careful not to burn the garlic.
- Deglaze the pan with about 2 Tbsp. deep, dark red wine (merlot or burgundy) and simmer until the wine is reduced but not completely evaporated.
- Add 3 Tbsp. or more of tomato paste and the cans of imported Italian tomatoes and juice, squishing the tomatoes so that they fall apart as you pour them into the pot.
- Add all of the chopped herbs, except for the sprigs of thyme, rosemary, and Italian parsley which are added at the end of cooking.
- Gently stir everything together with a large spoon.
- Add the beef broth and red wine.
- Add the large cut up pieces of carrots, celery, and potatoes.
- Add the artichokes, roasted red pepper slices, and the crimini and porcini mushrooms.
- Place the garlic-studded beef roast back into the pot on top of the vegetables.
- Add a few sprigs of thyme and rosemary to the pot.
- Cover the pot with a lid and bake in the oven for 3 hours on 325 F degrees OR until fork tender (beef easily breaks up into pieces with a fork).
- Add the chopped Italian parsley for the last 5 minutes of cooking.
- After roasting is finished, remove from the oven and cover loosely and allow everything to rest for 10 minutes.
- Garnish with fresh sprigs of rosemary and thyme, and minced Italian parsley.
ITALIAN ROAST BEEF
This Italian Roast Beef recipe is perfect for Sunday dinner, or make ahead and slice thin for Italian beef sandwiches. Made with a rub of olive oil, Italian seasoning, salt and spices, then roasted on a bed of onions, it's easy to make and full of flavor.
Provided by Bernadette
Categories MAIN COURSES/ENTRÉES
Time 3h35m
Number Of Ingredients 7
Steps:
- One hour before baking bring defrosted beef out of the refrigerator to come to room temperature.
- Preheat the oven to 425 F. Coat a baking dish with one tablespoon olive oil. Cover the bottom of the dish with the sliced onions.
- Combine the salt, pepper, Italian seasoning, and roasted garlic powder in a small bowl and mix well. Coat the beef all over with the remaining two tablespoons olive oil. Rub the salt mixture all over the beef, pressing hard enough that it sticks. Place in the baking pan, fat side up, on top of the onions.
- Place the pan in the oven, uncovered and roast for 15 minutes. Reduce the heat to 325 F and continue to roast for an additional hour for rare to two hours for well done. Use a meat thermometer inserted into the middle of the roast to check for desired temperature, 125 degrees for rare, 145 for medium, or 160 for well done, removing the roast from the oven when it reaches 5 degrees lower than desired temperature to rest for 5-10 minutes before slicing.
- Serve with the roasted onions if desired, or use them to make an onion gravy with beef broth.
Nutrition Facts : Calories 376 kcal, Carbohydrate 3 g, Protein 51 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 1001 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CROCK POT ITALIAN BEEF
Juicy, tender and flavorful Crock Pot Italian Beef is an easy dinner recipe that's perfect for busy days. Serve the shredded meat and pepperoncini on a hoagie roll with giardiniera and melted Provolone cheese for a classic sandwich!
Provided by Blair Lonergan
Categories Dinner
Time 8h55m
Number Of Ingredients 10
Steps:
- Arrange the onions and garlic in the bottom of a slow cooker. Set aside.
- Pat beef dry and season with kosher salt and black pepper on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker (on top of the onions and garlic).
- Pour the beef broth into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the broth!
- Pour beef broth over the roast. Add Worcestershire sauce and sprinkle with dry Italian salad dressing mix. Add pepperoncini to the slow cooker, along with 1 tablespoon of liquid from the jar.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Shred the beef with two forks (it should practically fall apart when it's done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot.
- To assemble sandwiches: split the hoagie rolls in half and toast lightly in a 350°F for 5 to 7 minutes. Add beef to each roll and top with provolone. Return to the oven just until cheese melts. Top with giardiniera and serve!
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 481 kcal, Carbohydrate 6 g, Protein 45 g, Fat 31 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 156 mg, Sodium 815 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 16 g
ITALIAN BEEF
Slow cooked, tender beef full of savory Italian flavor.
Provided by Star @ the skinny-ish dish
Number Of Ingredients 8
Steps:
- In a slow cooker place chuck roast and top with kosher salt, pepper, Italian seasoning packet, minced garlic, bay leaf, and pepperoncinis. Pour beef broth over it. Cover, set to low, and cook for 16-20 hours.
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.
ITALIAN ROAST BEEF
Provided by Cooking Channel
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.
SLOW COOKER ITALIAN POT ROAST | SUNDAY DINNER OR ITALIAN BEEF SANDWICH
Enjoy the ease of this one-pot Italian beef roast that's fork-tender and perfect for Sunday dinner or weekday light meals! This is a family favorite that is perfect for busy days.
Provided by Marisa Franca
Categories Crockpot dinner Sandwich Sunday roast
Time 10h5m
Number Of Ingredients 6
Steps:
- Line the bottom of the slow cooker with the sliced onions.
- Place the chuck roast on top of these onion slices.
- Pour the peperoncini juice over the roast.
- Sprinkle the ranch dressing and Au Jus gravy mix evenly over the roast.
- Slice the butter and put on top of the seasoned roast.
- Top with 6-8 peperoncini peppers.
- Cover and cook on high for 8 hours on high or 10 hours on low.
- After cooking time is finished you should be able to thinly slice or pull apart the roast with two forks.
- Serve over mashed potatoes, rice, bread, or make into sandwiches.
Nutrition Facts : Calories 480 kcal, Carbohydrate 4 g, Protein 45 g, Fat 32 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 172 mg, Sodium 252 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 17 g, ServingSize 1 serving
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 RUB
Italian Roast Beef Rub add an incredibly luscious and heavenly flavor to pot roast.
Provided by Heather
Categories Spices/Rub
Number Of Ingredients 10
Steps:
- Place thyme, rosemary, bay leaves and fennel in a food processor. Process until roughly chopped, about 2 mins. Meanwhile, zest the lemons using a vegetable making sure to avoid the white pith. Add zest to processor and process until finely chopped, about 3 more mins. If using dehydrated lemon zest eliminate second round in food processor. Remove mixture to a med sized mixing bowl. Add in the remaining 5 ingredients and stir well.
Nutrition Facts : Calories 272 kcal, Carbohydrate 67 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 4665 mg, Fiber 6 g, Sugar 50 g, ServingSize 1 serving
ITALIAN BEEF STEW (SPEZZATINO DI MANZO)
Italian beef stew is a hearty dish made from cubes of chuck roast, mushrooms, carrots, and celery braised in a red wine sauce. Comfort for at its finest!
Provided by James
Categories Soup
Time 3h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
- While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
- Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
- Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
- Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!
Nutrition Facts : Calories 538 kcal, Fat 25.2 g, SaturatedFat 7.2 g, Cholesterol 191 mg, Sodium 1082 mg, Carbohydrate 7.1 g, Fiber 1.8 g, Sugar 3.6 g, Protein 67.7 g, ServingSize 1 serving
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