Marinated Italian Beef Eye of Round
Submitted by CYNTHIAJFULMER
Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.
YIELD
12 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsThis Italian beef takes a different route by marinating the 10-pound eye of round in a tangy vinegar mixture BEFORE roasting, infusing deep flavor right into the meat.
Sliced onions sit on top during the 3-hour roast, melting into the meat and adding sweetness to balance the vinegar’s punch.
After roasting and cooling, slice the beef and make a separate savory sauce with beef bouillon, Worcestershire, oregano, Italian dressing mix, basil, and au jus mix.
The sliced beef gets added to the warm sauce just before serving on poorboy buns, and this beauty can be refrigerated for 2 to 3 weeks for easy meal prep.
Chef Tips
- Let the roast cool completely before slicing for cleaner, thinner slices that won’t shred
- Make the sauce ahead and refrigerate separately from the beef for better flavor melding
- Reheat gently in batches to avoid overcooking the beef once it’s sliced
Ingredients
Directions
Mix vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon oregano and the garlic.
Pour over seasoned meat, slicing onion on top.
Cover lightly; roast at 350℉ (180℃) F 3 hours or until done.
Slice when cool.
Before serving, combine sauce ingredients; bring to boil.
Cool 10 minutes, then add sliced beef.
Serve on poorboy buns.
May be refrigerated 2 to 3 weeks.
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