Chicago-Style Italian Roast Beef

Name: Chicago-Style Italian Roast Beef
Yield: Serves 6 to 8
Cuisine: American, Midwest, Italian
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

16 comments

Appears in Cook's Country February/March 2008

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 enough leftovers for sandwiches the next day.

SERVES6 to 8

TIME2 hours, plus 20 minutes resting

WHY THIS RECIPE WORKS

In Chicago, spicy Italian roast beef recipes usually start with an inexpensive rump roast, which is marinated overnight—most often in a blend of Italian spices, garlic, vinegar, and oil (or even bottled Italian dressing)—then oven-braised i...

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