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Chicago-Style Italian Roast Beef




Source of Recipe


ATK


Recipe Introduction


Serves 6 to 8. If your roast is larger than 4 pounds, you may need to increase the cooking time slightly in step 4. Save leftover meat and jus for sandwiches.

Chicago-Style Italian Roast Beef
In Chicago, spicy Italian roast beef usually starts 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 in beef broth. The roast is sliced thin and served with the spicy jus. For home cooks, it makes sense to serve this roast for dinner—and make sure to have enough leftovers for sandwiches the next day. Here’s what we discovered:

Test Kitchen Discoveries


The rump roast proved too tough—tasters preferred the meatiness and tenderness of a top sirloin roast.
Elevating the roast on a rack kept it out of the jus and kept the meat from becoming too mushy.
Instead of marinating the roast, which can cause the meat to become mushy, we rubbed the roast with a blend of dried oregano, basil, garlic powder, and red pepper flakes.
To get the browned crust we wanted, we browned the meat in a skillet before rubbing it and we added a little oil to the spices so they’d adhere to the seared exterior of the meat.


List of 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

Recipe



1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic powder, basil, oregano, and pepper in small bowl.

2. Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack set inside roasting pan.

3. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 1 teaspoon spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan.

4. Stir remaining oil, pepper flakes, and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes.

5. Pour jus through fine-mesh strainer and keep warm. Slice roast crosswise against grain into ¼-inch-thick slices. Serve with jus.