Need Recipe for Italian Beef Roast (for Holidays)?!
My menu theme for Christmas dinner is Italian-inspired dishes. However I am having the hardest time finding a decent recipe for any Italian roasted beef dish. We are burnt out on turkeysd and ham.
I've got a large tough beef roast for the meat course. Two requests: 1) I don't want to chop into cubes to stew, and 2) no tomato-based sauces (I've got other dishes with tomato sauce).
Answers: Happy holidays fellow foodies!
My menu theme for Christmas dinner is Italian-inspired dishes. However I am having the hardest time finding a decent recipe for any Italian roasted beef dish. We are burnt out on turkeysd and ham.
I've got a large tough beef roast for the meat course. Two requests: 1) I don't want to chop into cubes to stew, and 2) no tomato-based sauces (I've got other dishes with tomato sauce).
ITALIAN ROAST BEEF
Brown chuck roast and put in crock pot.
Mix 1 can beef, 1 package Good Seasons Italian mix and 1 package Good Seasons Garlic Mix. Pour over meat and cook until done.
ITALIAN ROAST BEEF
1 tsp. basil
1 tsp. oregano
2 tsp. Italian seasoning
5-6 lb. rolled rump roast (round or any lean beef is good)
1 tsp. cayenne red pepper
1 pkg. dry onion soup mix
Put into roaster and rub dry ingredients. Pour 3 cups water in with beef (almost cover). Bake 2-3 hours at 300-325 degrees. Cool in juice. Remove when cool and slice thin. Put in back into the juice, then cover and simmer 3-4 hours.
Delicious for dinner, delicious as leftovers; doesn’t everyone love a simple roast beef? Served with cipollini onions and peas, this dish has an Italian flair.
Serves 6 to 8
For the Roast:
One 4 ? to 5 pound eye of round roast beef
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup extra virgin olive oil
3 cloves garlic, cracked
1 medium yellow onion, quartered
3 stalks celery, with leaves
3 cups dry red wine
8 stems fresh flat-leaf (Italian) parsley , tied with kitchen twine
4 to 5 whole fresh basil leaves
For the Peas and Cipollini
? pound cipollini, or pearl onions
One 10-ounce box frozen peas
? cup extra virgin olive oil
2 medium yellow onions, thinly sliced
1 teaspoon salt
1. Season the roast with ? teaspoon of the salt and ? teaspoon of the pepper and set aside. Add the olive and garlic to a Dutch oven or roasting pan large enough to hold the roast. Place the pot over medium heat and cook for 1 minute. Place the roast in the pot and cook uncovered, turning frequently, until the roast is brown on all sides.
2. Add the onions, the remaining salt and pepper , celery, wine, parsley, and basil and simmer covered for 10 minutes. Turn the roast over, and cook 10 minutes more. Remove from the heat, cover, and let the roast marinate for 1 hour.
3. Preheat the oven to 375 degrees. Place the roast in a roasting pan and pour over the marinade. Add 1 cup cold water and roast, uncovered for 1 hour and 15 minutes or until a meat thermometer registers rare, medium-rare or to desired degree of doneness.
4. While the roast cooks, prepare the peas and cipollini: If using cipollini, trim them and remove 6 to 7 layers of thin outer skin. Rinse, then cook in a large pot of boiling water for 5 to 7 minutes. If using pearl onions, peel and set aside.
5. Cook the peas according to package directions. (Note: if using pearl onions, add them to the peas.) Drain and set aside. Heat the oil in a skillet and cook the cipollini onions and the salt over medium heat for 10 to 12 minutes, until the cipollini onions have softened. Add the peas and warm through.
6. Transfer the roast to a serving platter. Strain the pan juices, discarding the solids. Pour the juices over the roast; place the peas and cipollini on the platter with the roast (or serve separately, if desired.) Slice the roast into thin slices and serve with the peas and cipollini.
Note: if using cipollini, trim and remove 6 to 7 layers of outer skin. Rinse, then blanch in boiling water for 5 to 6 minutes. Drain, and serve on top of the peas.
If using pearl onions, boil them along with the peas
You don't see beef roasts as we know them served very often in Italy. But when you do, they're roasted just as we would do it, then sliced fairly thin and served quite simply, maybe with just pan juices, seldom with what we would call a gravy. It's the embellishments to such a roast, the side dishes ("contorni"), that would make it "Italian," and these might consist of roasted potatoes, polenta, roasted vegetables, or even a simple risotto.
Well I am part of an Italian-Canadian family and the meat dish always follows the pasta and in mother-in-laws and her sisters' homes.They all make pot roast (either blade or cross cut) stove top or inside the oven and simmer on low heat for hours at least 3. In the oven @ 325F same time covered as well. They always flour the beef and season with salt & pepper, then saute until brown before they add water to the pot to simmer, the flour makes a gravy. Always tastes great. They let it cool down so that they can slice it. It is always simmering long before the pasta is made. After that the green salad is served.