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This Italian beef recipe is delicious on its own, but even better served as a sandwich with provolone cheese.

BEFORE YOU START: This recipe is quick to put together but takes a couple of hours to make. The flavor only improves overnight as well, which makes it a great meal to make ahead and bring to a party or event.

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Yield: 8 servings

Ingredients
Ingredients
5 pounds sirloin or rump roast

1½ cups water

1 package dry Italian salad dressing mix

1 tablespoon dried parsley flakes

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon red pepper flakes

1 bay leaf



To be added later:

1 small jar of giardiniera

2 cups of water

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Based on 36 ratings

Preparation Method

  1. Slice the roast into 1" thick planks.
  2. Combine the remaining ingredients, except the giardiniera, in a large casserole dish. Stir to combine.
  3. Place the planks of rump roast in the casserole dish, trying not to overlap if possible.
  4. Place the casserole dish in the steam oven on the wire rack and set at position 2. Turn the steam oven on by selecting the Convection Steam Mode set to 275 °F. Set the timer for 1 hour and 45 minutes.
  5. After the timer goes off, pull the casserole dish out of the steam oven and place on a heatproof surface.
  6. Flip the pieces of meat over and add the jar of giardiniera along with ½ cup of water. Return the casserole dish to the oven and set the time for 45 minutes.
  7. After the timer goes off, remove the casserole dish and add the remaining 1 ½ cups of water. Pull the beef apart with forks or a set of tongs. Serve on its own or in sandwiches.