Italian Roast Beef

IMG_1328I Italian-ified my very non-Italian grandma’s Sunday roast beef last weekend, and it turned out great!  As long as you’re not scared of leaving the house with your oven on…

Modified from my grandma’s “Sunday Roast” recipe in the Cassville, MO United Methodist Church cookbook


1 large Rump Roast

1 Tbsp olive oil

Salt, to taste
Pepper, to taste
1 onion sliced

3 cloves garlic, crushed

1 12 oz. can diced tomatoes (with juice)
4-5 large Carrots sliced
1 bay leaf


Heat oven to 300 F. Sprinkle roast with salt & pepper. Heat oil in a large dutch oven over medium to med-high heat. Sear/brown roast on all sides. Turn off heat. Add all remaining ingredients (onions, garlic, carrots, tomatoes, and bay leaf).  Cover pan and move to oven.  Cover and bake until after church (approximately 3 hours).


If you want to get really fancy, serve with polenta and tomato, mozzarella, and veggie salad.  Molto buono!


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4 thoughts on “Italian Roast Beef

    • It’s sooo good. The tomatoes and onions cook down into this amazing tomato jelly-type stuff that is really, really tasty. Way better than gravy.

  1. Beautiful photos – my stomach started growling when I saw them! How cool to modify your grandmother’s recipe into something different but still delicious.

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