I usually make Italian beef in the slow cooker but I wanted to make it in the oven this time. Oh man it was good! Super easy too! The trick is cooking it at 375 for 20 minutes per pound of roast. It sliced perfectly and the au jus was wonderful! All it takes is four ingredients! I served with giardiniera, peperoncinis, and a little horseradish. It was a little old school, but simple and delicious!
1 beef roast
1 T olive oil
garlic salt to taste
Italian seasoning
optional toppings: giardiniera, peperoncinis, horseradish
Preheat the oven to 375. Place the roast in a roasting pan and brush the oil on the roast. Sprinkle with garlic salt and Italian seasoning to taste. I was generous with mine. Cover the pan and roast for 20 minutes per pound. When it’s finished, keep it covered and let it rest a few minutes. Thinly slice and top with the juice. Delish!