Italian Roast Beef Sandwiches


  • 1 tbsp (15 mL) olive oil
  • 1   garlic clove, pressed
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) ground black pepper
  • 1   beef eye of round roast (about 2 lbs/1 kg)
  • 1 can (14.5 oz/540 mL) crushed tomatoes, undrained
  • ½ cup (125 mL) beef broth
  • ¼ cup (60 mL) pepperoncini peppers, chopped
  • 2 tbsp (30 mL) red wine vinegar
  • 1 tsp (5 mL) dried oregano
  • 12   Italian rolls or hoagie rolls


  1. Preheat oven to 325°F (160°C). Combine oil, garlic, salt and black pepper. Pierce beef roast at 1-in. (2.5-cm) intervals with fork from Carving Set. Rub roast with garlic mixture; place in Enameled Cast Iron Skillet
  2. Roast 1 hour, 30 minutes to 1 hour, 45 minutes or until thermometer inserted into thickest part of roast registers 135°F (56°C) for medium doneness. Remove roast and transfer to a cutting board. Tent loosely with aluminum foil and let stand 20 minutes. (Temperature will rise to about 145°F/60°C.) Thinly slice roast using a Carving Knife.
  3. Combine tomatoes, broth, pepperoncini, vinegar and oregano in a small saucepan; bring to a boil and remove from heat. Stir sliced meat into tomato mixture and serve on rolls.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 320, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 30 mg, Carbohydrate 35 g, Protein 25 g, Sodium 590 mg, Fiber 3 g

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