Italian Beef Roast

Italian dressing is the secret to a robust and flavorful beef roast.

Prep Time: 5 min
Total Time: 2 hours 20 min
Makes: 12 to 14 servings

(12 ratings)

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1	beef boneless sirloin tip roast (3 to 4 pounds)
1	to 2 tablespoons olive or vegetable oil
1	envelope (0.7 ounce) Italian dressing mix (dry)

Serve with...

Asiago-Pesto Mashed Potatoes
Total Time: 15 min

1.	Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
2.	Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
3.	Serve half of beef now with pan drippings. Cut remaining beef into julienne strips. Cover and refrigerate 2 cups beef strips up to 4 days to use for Italian Beef Wraps (page 13).

Time-Saver

To freeze the leftovers for another meal, seal in a freezer container and freeze up to 4 months. Thaw frozen beef by placing the container in the refrigerator about 8 hours.

Nutrition Information:

1 Serving: Calories 140 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 23g Percent Daily Value*: Iron 10% Exchanges: 3 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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