Chicago Style Italian Roast Beef

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IngredientsBeef Roast Chicago Style Italian 2

  • 1 – 4 lb. top sirloin roast, fat trimmed to ¼ inch
  • 4 teaspoons garlic powder
  • 4 teaspoons dried basil
  • 4 teaspoons dried oregano
  • 1 tablespoon black pepper
  • 2 tablespoons canola oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 ½ cups water
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes


  1. Adjust oven rack to lower middle position and pre-heat oven to 300⁰ F.  Set V-rack in roasting pan.
  2. Combine garlic powder, basil, oregano, and pepper in small bowl; set aside.
  3. Pat roast dry with paper towels.  Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking.  Brown roast on all sides, about 10 minutes; transfer to V-rack.
  4. Add onion to now-empty skillet and cook over medium heat until softened, about 5 minutes.
  5. Stir in garlic, flour, and 1 teaspoon reserved spice mixture until fragrant, about 1 minute.
  6. Stir in beef broth, chicken broth, and water, scraping up any browned bits.  Bring mixture to boil, then pour into roasting pan.
  7. Stir salt, pepper flakes, and remaining 1 tablespoon oil into remaining spice mixture.
  8. Rub mixture all over roast, transfer to oven, and cook until meat registers 135⁰ to 140⁰ F.  or (medium-rare), about 1¼ to 1 ½ hours.
  9. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 Beef Roast Chicago Sandwich Sweet Peppersminutes.
  10. Pour jus from roasting pan through fine-mesh strainer and keep warm.
  11.  Slice roast crosswise against grain into ¼ inch thick slices.  Serve with jus.

If this roast is to be used to make roast beef sandwiches cut slices as thin as possible.  Add sliced green bell peppers to the jus cooking until peppers are tender.  Add sliced roast beef to jus and heat before building beef sandwich on a fresh piece of French bread.

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Posted in Beef, Chicago Style Italian Roast Beef, Meat Tagged with: ,

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