Last night we watched an episode of the Andy Griffith Show where Aunt Bee served roast beef for supper. (My girls BEG to watch Andy, and it is quickly becoming a family tradition at night!) Anyways, Andy went on and on about how this must be a special occasion, because roasts were served on Sundays or when guests were present.
It made me think about when roasts were served in our home. Sunday dinner seems like it was reserved for roasts. Maybe because of how long they take to cook, or because they taste incredible. Either way, this recipe for Italian Beef Roast is easy enough to serve any night of the week, thanks to the Crockpot, but tastes impressive enough for a special dinner shared with company.
The meat is always decadent, tender and full of flavor. You’ll want to add this to your meal plan often. The best part of serving a roast is you can cook once and eat several meals. And by cook, I mean throw everything into the crockpot and turn it on. It almost seems like cheating!
1 Beef Roast: boneless or bone-in (3-4 pounds)
1 Medium Yellow Onion, Sliced in half rings
2 Tsp. of Minced Garlic (about 4 cloves)
Salt and freshly cracked pepper
6 tsp. Italian herbs dry seasoning (recipe below)
2 Tablespoons Liquid Amino (Soy Sauce Alternative) or Worcestershire
- Cut onion into half rings. Place in bottom of large crockpot.
- Add beef roast, fat side up to the crockpot on top of onions.
- Cover roast with minced garlic, seasoning blend, salt and pepper.
- Add Liquid Amino to the crockpot.
- Cook on low for 6-8 hours, or until beef is falling apart.
- Take roast out and set onto a large platter. Carefully slice or shred meat and place back in crockpot to soak up the juices for another 30 minutes.
- Serve with onions and juices.
Refrigerate leftovers up to 5 days, or freeze in an airtight container up to 3 months.
Leftovers are delicious as a French Dip, or made into amazing beef stroganoff with homemade egg noodles!
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
Mix all ingredients together. Can be made in bulk and stored for future use. Great on meats and vegetables. For this recipe, use about 1.5 tsp. of seasoning per pound of roast.