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Italian Roast Beef Sandwiches



Ingredients:
1   tbsp (15 mL) olive oil
1   garlic clove, pressed
1/4   tsp (1 mL) salt
1/4   tsp (1 mL) ground black pepper
1   beef eye of round roast (about 2 lb/1 kg)
1   can (14.5 oz or 540 mL) crushed tomatoes, undrained
1/2   cup (125 mL) beef broth
1/4   cup (50 mL) pepperoncini peppers, chopped
2   tbsp (30 mL) red wine vinegar
1   tsp (5 mL) dried oregano
12   Italian rolls or hoagie rolls
Directions:
  1. Preheat oven to 325°F (160°C). Combine oil, garlic, salt and black pepper. Pierce beef roast at 1-in. (2.5 cm) intervals with Carving Fork. Rub roast with garlic mixture; place in shallow roasting pan.
  2. Roast 1 hour, 30 minutes to 1 hour, 45 minutes or until Pocket Thermometer inserted into thickest part of roast registers 135°F (56°C) for medium doneness. Remove roast and transfer to cutting board. Tent loosely with aluminum foil and let stand 20 minutes. (Temperature will rise to about 145°F/60°C.) Thinly slice roast using Carving Set.
  3. Combine tomatoes, broth, pepperoncini, vinegar and oregano in 2-qt. (1.8 L) Saucepan; bring to a boil and remove from heat. Stir sliced meat into tomato mixture and serve on rolls.

Yield: 12 servings

Nutrients per serving: Calories 320, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 30 mg, Carbohydrate 35 g, Protein 25 g, Sodium 590 mg, Fiber 3 g