Italian Roast Beef

Name: Italian Roast Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. rump roast; 1 onion, chopped; 1 Tbsp. vinegar; 1/2 tsp. pepper; 1/2 tsp. oregano; 1 Tbsp. Worcestershire sauce; 1 tsp. Italian dressing; 1 stalk celery, chopped; 14 oz. ketchup; 3 c. water; 1/2 tsp. garlic salt; 1/2 bottle chili sauce

Eats Now Editorial Team · 121 kcal · Soups & Stews

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Italian Roast Beef – a delicious recipe with rump roast, onion, vinegar, pepper, oregano, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

4 lb. rump roast
1 onion, chopped
1 Tbsp. vinegar
1/2 tsp. pepper
1/2 tsp. oregano
1 Tbsp. Worcestershire sauce
1 tsp. Italian dressing
1 stalk celery, chopped
14 oz. ketchup
3 c. water
1/2 tsp. garlic salt
1/2 bottle chili sauce

1
Mix all ingredients together. Pour over meat and roast in oven at 350u00b0 until done. Meat should pull apart when completely cooked. Add a little more water if needed. I let the meat sit overnight in the refrigerator and then slice down. Then put it back in the broth and reheat.

121

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lb. rump roast, 1 onion, chopped, 1 Tbsp. vinegar, 1/2 tsp. pepper, and more.

Yes, Italian Roast Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
121 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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