Italian Crumb Crusted Beef Roast Recipes

GRILLED ITALIAN BEEF ROAST

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
• Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

ITALIAN CRUMB-CRUSTED BEEF ROAST

Steps:

• Preheat oven to 325°. Place roast on a rack in a shallow roasting pan; sprinkle with salt. In a small bowl, mix remaining ingredients; press onto top and sides of roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

ZESTY BEEF ROAST

Steps:

• In a Dutch oven, brown roast on all sides in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350° for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes. , Meanwhile, pour the pan juices into a large measuring cup; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy.

IDAHOAN POTATO CRUSTED RIB ROAST

Steps:

• Preheat oven to 375 degrees .
• For the mashed potato crust:
• Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
• When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
• Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
• For the crispy outer potato crust:
• Combine the 3 ingredients and set aside.
• For the Roast:
• Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
• Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering.
• Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
• Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
• Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.
• Place the roast in the preheated oven and roast for 1 hour.
• Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
• After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.
• Remove the roast and let it rest for 15 minutes. Slice and serve.

ITALIAN ROAST BEEF I

Steps:

• Pour water into a large kettle, and add bouillon cubes.
• Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
• Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.