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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Italian Roast Beef Recipe

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This recipe for Italian Roast Beef is from The Bieniewski family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb bottom round roast
EVOO
pepper
garlic powder
1 t. parsley flakes
15 oz an of tomato sauce
15 oz water
1 T "Kitchen Bouquet" browning seasoning sauce
1/4 red wine or cooking sherry
6 juniper berries (optional)
Directions:
Directions:
Sprinkle each side of the roast beef with pepper and garlic powder. In a enameled cast iron dutch oven, brown the meat on all sides in a little bit of EVOO on a high heat. Should only take a minute or two on each side. Add wine/sherry to deglaze. Turn off heat.

Pour a can of tomato sauce over the roast. Combine water and browning sauce and pour over meat. Add parsley and juniper berries.

Cook (covered) in 350 degree oven for 1 1/2 hours.

If eating right away, uncover and cook for an additional hour to thicken the sauce. Let stand for 15 minutes before slicing. Serve with mashed potatoes and veggies.

If serving as sliced roast beef sandwiches, uncover and cook for an additional 1/2 hour. Turn off oven, cover and let cool. Store in refrigerator over night. Next day, remove the layer of fat (if any) at top. Remove roast beef and slice very thin. Strain sauce into a pot to heat up. Add sliced meat back in the sauce. Serve with crisp french bread and roasted sweet peppers. For extra yummy sandwich add a slice of provolone cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This recipe was originally from Marie Molinare. I have refined it over the years, using EVOO instead of margarine as her original recipe stated. I also added the wine and juniper berries.

Roast beef freezes well in sauce for sandwiches. I make small portions and even add the peppers right on top before I freeze. Makes for a very quick meal after work. Can even be heated up in a very low flame as a frozen block (I know sounds weird but still good)

 

 

 

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