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Italian Roast Beef Recipe

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This recipe for Italian Roast Beef, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas


Chuck or Rump roast, 3-4 pounds
6 garlic cloves, cut into slivers
2 cups water
4 beef boullion cubes
3-4 bay leaves
2 TBLS dried parsley
2 onions, small, cut in half
1 TBLS each: crushed red pepper flakes, dried oregano, dried basil, dried thyme, kosher salt, coarsely ground black pepper.

1/2 cup Parmesean cheese

Preheat oven to 200 degrees.

Use a small knife to cut pockets in roast; insert garlic slivers into the pockets all over roast.

Combine seasonings in small bowl; rub half of mixture on roast, working it into meat. Add water to a shallow pan large enough to hold the roast; add the roast, onions and bay leaves and cook 4 hours or until instant meat thermometer reads 130 degrees for rare. Baste occasionally adding water if necessary.

Remove pan from oven; pour cold water into bottom of pan. Let stand until the fat has solidified. Remove and discard fat. Add remaining seasoning mixture to pan juices. Return roast to oven, cook for 1 hour more or until instant thermometer reads 140 degrees for medium rare.

Remove meat from pan; cool in refrigerator long enough for meat to firm up (1 hour) before slicing.

Transfer juices to a saucepan, add boullion cubes, 1 cup hot water, and parsley; cook over medium heat until heated through. Add Parmesean chess stirring constantly until incorporated.

Slice meat in paper thin slices.

Add slices of beef to sauce pan with juices for about 2 minutes at a low simmer. Don't leave the meat in juices more that 10 minutes or meat will curl up and toughen. Dump handful of meat in juice for each sandwich.
Layer meat and juices and juices into split rolls; top with green and red peppers.

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