Italian Beef Roast in a Dutch Oven
This Dutch Oven Italian Beef recipe will make the most tender beef with so much flavor – you'll be making this at LEAST once a month! Plus – it's versatile – you can make sandwiches, pot roast or even beef and noodles with the meat! (This is perfect for game day – set it out with a bunch of slider buns and sliced cheese for make your own sandwiches!)
There's just a few simple ingredients for this good recipe because the seasoning mixes have all the stuff you would normally need to add separately – like garlic powder, red pepper flakes, onion powder, black pepper, salt and more.
What's in Italian Beef?
This is yet another recipe from my best friend Amy! Every time I go home – this is one of our first dinners! (Her husband helped me with brisket and she got me started on enchiladas!) Here's what you'll need:
- 3 lb Chuck Roast, Bottom Round or Rump Roast – you want something with some fat and any cut of beef such as these will fall apart when cooked low and slow – check out the grocery store and see what they have
- Salt & Pepper
- Vegetable oil Or olive oil
- Pepperoncini Peppers – these are not sweet peppers but not real spicy either – just the perfect zing!
- Beer – use whatever you have or whatever you like – I had a Budweiser in the fridge
- Italian Dressing Mix
- Onion Soup Mix
- Hoagie Buns
- Swiss or Provolone Cheese
How do you make Italian Beef in an Oven
This amazing recipe will have your whole house smelling heavenly!!! I went outside for a bit and came back in and instantly started drooling! The poor dogs were just staring at me like, "ARE YOU KIDDING ME MOM???"
- Remove roast from refrigerator for 45 minutes so it comes to room temperature
- Coat all sides of roast with salt and pepper
- Pre heat oven to 400 degrees F
- Heat Dutch Oven on stove top on high heat and add oil
- When Dutch Oven is HOT, add chuck roast and sear for approx 3-4 min on each side
- Remove from heat
- Add jar of peppers (+ juice), onion soup mix, Italian seasoning mix and beer. Be sure to pour the beer around the edges – so some of the seasoning stays on top of the roast
- Place lid on dutch oven – if you don't have a lid, be sure to cover tightly with aluminum foil
- Place Dutch Oven in oven at 400 degrees F for 1 hour, then reduce oven temperature to 300 for 3 hours
- Remove from oven and remove lid
- Shred beef and serve (no need for a meat thermometer with this recipe – it will be fork tender and fall apart!)
- Be sure to shred in the Dutch Oven – keep all those delicious juices from the bottom of the pan – that's the best part!
- We serve the beef on Italian rolls and top with provolone cheese – then broil on low for 2-3 min to melt the cheese
What to do with Leftover Italian Beef?
Once you have all this delicious fall apart tender beef – now what? There are lots of ways to serve leftover beef – and it's even better the next day! Here are my favorite ways:
- Place on hoagie rolls and top with peppers and melted cheese
- Great with air fryer french fries
- Serve like pot roast – with shredded beef over top of mashed potatoes and root vegetables
- Great with air fryer carrot fries
- Serve over wide egg noodles with the au jus cooking liquid for some yummy beef & noodles!
Can you make Italian beef in the slow cooker?
Yes! That's actually how Amy makes it! For the crock pot recipe, sear the roast like I did. Then everything goes in the slow cooker on low for 8 hours or high for 4 hours. It comes out just as decadent in the crock pot!
How do you store and reheat leftovers?
The makes enough for 6-8 servings. That said – you might have leftovers – I know I did! Store in airtight container and refrigerate up to a week – or freeze up to three months. Reheat in the microwave for 2-3 minutes.
More Dutch Oven Recipes
- Cheeseburger Macaroni Soup
- Dutch Oven Blueberry Cobbler
- Over the Top Chili
Crock Pot Recipes
- Olive Garden Dressing Chicken Pasta
- 3 Ingredient Crock Pot Pork Chops
- Whole Chicken in a Crock Pot
Dutch Oven Italian Beef Recipe
This Dutch Oven Italian Beef recipe will make the most tender beef with so much flavor – you'll be making this at LEAST once a month! Plus – it's versatile – you can make sandwiches, pot roast or even beef and noodles with the meat!
- 3 lb chuck roast
- salt & pepper
- 1 packet onion soup mix
- 1 packet Italian dressing seasoning mix
- 16 oz pepperoncinci peppers
- 12 oz beer
- hoagie buns
- provolone cheese slices
-
Remove roast from refrigerator for 45 minutes so it comes to room temperature
-
Coat all sides of roast with salt and pepper
3 lb chuck roast, salt & pepper
-
Pre heat oven to 400 degrees F
-
Heat Dutch Oven on stove top on high heat and add oil
-
When Dutch Oven is HOT, add chuck roast and sear for approx 3-4 min on each side
-
Remove from heat
-
Add jar of peppers (+ juice), onion soup mix, Italian seasoning mix and beer. Be sure to pour the beer around the edges – so some of the seasoning stays on top of the roast
1 packet onion soup mix, 1 packet Italian dressing seasoning mix, 16 oz pepperoncinci peppers, 12 oz beer
-
Place lid on dutch oven – if you don't have a lid, be sure to cover tightly with aluminum foil
-
Place Dutch Oven in oven at 400 degrees F for 1 hour, then reduce oven temperature to 300 for 3 hours
-
Remove from oven and remove lid
-
Shred beef and serve (no need for a meat thermometer with this recipe – it will be fork tender and fall apart!)
Be sure to shred in the Dutch Oven – keep all those delicious juices from the bottom of the pan – that's the best part!
-
Serve beef on hoagie rolls and place a slice of provolone cheese on top. Melt under low broiler for 2-3 minutes
hoagie buns, provolone cheese slices
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Serving: 1 sandwih Calories: 746 kcal Carbohydrates: 49.6 g Protein: 75.3 g Fat: 24.8 g Saturated Fat: 10.6 g Cholesterol: 191 mg Sodium: 2925 mg Potassium: 577 mg Fiber: 4 g Sugar: 5.8 g Calcium: 338 mg Iron: 9 mg
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Source: https://www.thefoodhussy.com/dutch-oven-italian-beef-recipe/
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