Recipe of the Week: Vincent’s Italian Beef Roast

Reader “Sis” kindly sent us this Italian Beef Roast recipe.

Vincent’s Crock Pot Italian Beef Roast

  • 2-to-4 lb beef roast, whole.
  • 10 pepperchinis diced, with seeds
  • 1 jalapeno pepper, diced
  • 1/3-to -1/2 tsp. Oregano
  • 1 Tablespoon Cooking Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Fresh Ground Black Pepper
  • 2 Cups of Water
  1. Put roast in an electric crock pot or a covered broiler pan.
  2. Baste the roast in oil.
  3. Sprinkle the seasonings on the roast.
  4. Gently pour in two cups of water.
  5. Cook in a covered crock pot on a low setting for 4-5 hours or until tender.

Serve hot, sliced, with usual roast side dishes.


This can also be cooked in a covered broiler pan, at 275 degrees F.  But begin checking it after 2-1/2 hours. Do not over-cook!

Peeled and halved or quartered potatoes may be added, for just the last two hours of cooking.

This recipes also works well with venison or elk. Use a large cross cut, from a hind quarter.


Stores well for up to four days, refrigerated. The leftovers are great for sandwiches

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One Comment

  1. You may also want to try “butterflying” out the roast, rubbing the spices on before you roll it and tie it with the spices inside, use half good red wine and half beef stock instead of water along with 2 or 3 peeled garlic cloves, and drop in a few sliced onions and peppers for the last 30-45 minutes.

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