Italian Beef Roast
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 envelope dry Italian dressing mix
- Cut
- 1 Tbsp. olive or vegetable oil (up to 2 Tbsps.)
- 1 lbs. )
- 3 pound beef boneless sirloin tip roast (up to 4
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Heat oven to 325¡F. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in the thickest part of beef.
- Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140¡F. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145¡F. (Temperature will continue to rise about 5¡F, and beef will be easier to carve.)
- Serve half of beef now with pan drippings. Cut remaining beef into julienne strips. Cover and refrigerate 2 cups beef strips up to 4 days to use for Italian Beef Wraps.
- 12-14 servings
- "Betty Crocker Easy Weeknight Meals" "" "© 2002 by General Mills, Inc"
- Brought to you by Grassroots Recipes Mastercook Collections and Deirdre Dee Cox http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Roasting tin
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Chef's knife
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Cutting board
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Pastry brush
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Kitchen thermometer