Chicago-Style Italian Roast Beef
In Chicago, spicy Italian roast beef usually starts with an inexpensive rump roast, which is marinated overnight. For home cooks, it makes sense to serve this roast for dinner-and make sure to have...
Keywords
- Main Courses
- American
- Midwest
- Italian
- Europe
- US & Canada
- Beef
- Meat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- V-rack
- Roasting pan
- Fine-mesh strainer
- Carving knife
- Skillet
- Cutting board
- Mixing bowl
- Wooden spoon
- Paper towel
- Aluminum foil
- Measuring spoon
- Oven
- Stove
Ingredients
- 4 teaspoons garlic powder
- 4 teaspoons dried basil
- 4 teaspoons dried oregano
- 1 tablespoon pepper
- 1 4-pound top sirloin roast, fat trimmed to 1/4 inch thick
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 tablespoon flour
- 2 cups low-sodium beef broth
- 2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
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