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Italian Roast Beef (Cook's Country)

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“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".”

Ingredients Nutrition


  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pour jus through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
  7. 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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