My mom has this great recipe for Italian beef that we’ve enjoyed for years. As with all recipes though, I wondered “what would make this better?” Now, improving on mom’s cooking is a delicate matter (go ahead, ask her!) so I wholly admit that her version is rock-star. What I love about this recipe is that you can make it ahead and easily put it in the oven for a family gathering without having to go through a lot of fuss.
- 3-4 Lbs. Top Sirloin Roast
- 8 Whole Garlic Gloves, Peeled
- 1 1/2 Tbs. Olive Oil
- 2 Tbs. Dried Italian Herbs
For The Au Jus
- 1 Envelope Dry Italian Dressing Mix
- 1 Envelope Brown Gravy Mix
- 1 1/2 Tsp. Worcestershire Sauce
- 1 Tsp. Red Pepper Flakes
- 1/2 Tsp. Black Pepper
- 1 1/2 Cups Warm Water
- Preheat oven to 375 degrees.
- Tie roast with 4-5 rings of cooking twine to hold together. Place in a shallow roasting pan.
- Make eight slits in the top of the roast and put a clove of garlic in each slit.
- Rub roast with olive oil and then sprinkle with Italian herbs.
- Place in oven and roast for 1 1/2 – 2 hours or until the internal temperature reaches 120 degrees.
- Remove from oven, tent with foil and allow to cool completely.
- Place roast in refrigerator for 24 hours.
- Using a very sharp knife or meat slicer, cut cold roast beef into 1/4-inch slices. Garlic pieces will fall out as you slice it – keep them!
- Place sliced beef and garlic in an oven-safe baking dish. Shallow is better.
- In a medium bowl, combine au jus ingredients and whisk until thoroughly combined.
- Pour over sliced beef. Cover with foil and bake in a 325 degree oven for 1 hour until beef is warmed through. You can also put this back in the fridge and store for up to two days before baking and serving.
- Serve immediately after baking.
We typically enjoy this rich bold beef on ciabatta rolls with a slice of provolone cheese and a little horseradish and wow, are they good! You’re going to want to pour some of that wonderful au jus on that roll to soak in and give you an exceptional bite every time! Try dressing it up in a sandwich with giardiniera or sautéed mushrooms and onions – the possibilities are endless. It’s an awesome main dish for a buffet too, everyone loved it on Easter Sunday. Give this one a try and let me know what variations you come up with, I’d love to hear your ideas. Dig in!