Italian Garlic & Herb Beef Roast - Kraft Recipes Top
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Italian Garlic & Herb Beef Roast

 italian girl2
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  • In a large bowl place roast and poke holes with fork on all sides. Pour Italian dressing over the roast making sure that it is on all sides. Cover and refrigerate for 1 hour or longer. I have marinated mine even overnight, making it extra tender.
  • In a small bowl combine all dry ingredients. Preheat oven to 325 degrees. Remove roast from marinade. Press dry ingredients evenly over all sides of roast.
  • Place roast on a rack in a shallow roasting pan. Place meat thermometer in the thickest part of the roast half way down. DO NOT LET IT REST IN FAT. Do not add water or cover.
  • Roast 1 1/2 to 2 hours for medium-rare. Remove roast when thermometer reaches 135 degrees for Medium Rare. Take out of oven and tent with aluminum foil. Let stand for about 15 minutes with the thermometer still in roast and it will continue to rise to approx. 145 degrees, which is for medium-rare.
  • If you like a more done roast, leave in oven longer, remembering that the meat continues to cook once taken out and allowed to set. The longer you cook it the drier it will become.
  • Carve roast into thin slices and serve with horseradish on the side. I make mashed potatoes and fresh green beans as the side dishes.

Special Equipment Needed


I sometimes use 1/2 cup dressing mixed with 1/4 cup water and place in bottom of pan using it as a basting sauce. If you do this be sure to watch that the bottom does not dry up and burn. Add a little more water, if needed. Hopefully, with the meat juicies dripping down, you will have a light gravy for your roast. ENJOY!!!

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