Entrée: United States – Italian Beef

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 10 min

Total 2 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3–4 lb (1.4–1.8 kg) eye of round roast
1 tbsp (15 ml) olive oil
4 cloves garlic, minced
1 onion, sliced
2 cups (480 ml) beef broth
1 cup (240 ml) water
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried basil
1 / 2 cup (120 ml) roasted red peppers or giardiniera (optional)
1 tbsp (15 ml) Worcestershire sauce
Salt and pepper to taste
Italian sandwich rolls

Show original ingredient measurements

3–4 lb (1.4–1.8 kg) eye of round roast
1 tbsp (15 ml) olive oil
4 cloves garlic, minced
1 onion, sliced
2 cups (480 ml) beef broth
1 cup (240 ml) water
1 tsp dried oregano
1 tsp dried basil
1 / 2 cup (120 ml) roasted red peppers or giardiniera (optional)
1 tbsp (15 ml) Worcestershire sauce
Salt and pepper to taste
Italian sandwich rolls

Instructions

1. Sear the seasoned roast in oil until browned on all sides.  
2. Place roast in a large Dutch oven with garlic, onion, beef broth, water, herbs and Worcestershire sauce.  
3. Bring to a simmer, cover and cook on low (or in a 300°F/150°C oven) for 2.5–3 hours until meat is tender.  
4. Remove roast and thinly slice or shred with forks; skim fat from cooking liquid.  
5. Return slices to the pot to soak for 10 minutes, then serve piled on rolls with giardiniera or roasted peppers and a ladle of cooking jus.