Italian Beef Roast

Italian Beef Roast

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

Prep Time



Total Time




12 to 14


beef boneless sirloin tip roast (3 to 4 pounds)
to 2 tablespoons olive or vegetable oil
envelope (0.7 ounce) Italian dressing mix (dry)
  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 beef with pan drippings.
Makes 12 to 14 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.