The best way to make this simple traditional fudge is with a candy thermometer. A dash of chocolate and chopped pecans are incorporated into the creamy coffee-flavored fudge. Simply leave the nuts out if you prefer your fudge without them.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 to 10 servings |
Ingredients
- 1 ½ cups water
- 3 cubes beef bouillon
- 1 teaspoon salt
- 1 teaspoon crushed garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- ½ teaspoon dried red pepper flakes (Optional)
- 4 pounds rump roast
- ½ cup vegetable oil
Instructions
- Pour water into a large kettle, and add bouillon cubes.
- Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
- Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 2 g |
| Protein | 45 g |
| Saturated Fat | 15 g |
| Sodium | 632 mg |
| Sugars | 0 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
My go-to recipe for roast beef! I actually use half of the dry seasonings listed. Still works!!
Family favorite for years now!
Made this as the first meal cooking for my family and it was absolutely DELICIOUS and cemented my desires to start cooking more and to eventually take cooking classes, am definitely going to make this again!
Thanks Michelle. Love the seasonings and the results! While this not my favorite Italian beef recipe, it is a very good recipe. I think that some of the negative comments are from people who don’t understand stovetop cooking. To many folks today, the answer always lies with slow cookers, etc. I know a lot of European cooks who still do most things on the stovetop. A slow simmer is not halfway to a rolling boil. It’s the occasional bubbles coming to the top. The seasonings in the liquid are the flavor enhancers and the simmering tenderizes as the meat cooks. I love rare toast beef, but I also love hot roast beef sandwiches, for which I use the slow simmer technique. It always works if you want a very sliceable but medium well done roast. People need to follow the recipes as written the first time. Thanks for letting me vent.
The only ingredient I added was worchestershire sauce. I made gravy out of the strained broth, by adding cornstarch and cooking until it boiled. My husband thought it was so good and asked me where I got this idea. I will definitely make it again.
Needs some tweaking.
Followed some suggestions of the other cooks and it is now a family favorite
EX!!!!!…wonderfull roast…I did add 1/2 C red wine….
yuck. The flavor just wasn’t there with this recipe.
I added all my spices into a tablespoon of flour in a metal bowl mix, the metal bowl is easy to clean, roll the roast, then browned the roast before baking.
Did not add all the oil, only brushed a lite coating on it, put it in the crock pot for the day. Best roast we have ever had.
Delicious! I also put it in the crock-pot. Added a small can of tomato sauce, cut up onion, and Worcestershire sauce. Cooked on high for 5 hours. Added potatoes and carrots half way through.
Incredible! Followed the recipe exactly except used about two tbsp of olive oil instead of half cup of vegetable oil. Tender, flavorful, delicious! Some might think it was slightly too salty, so halve the salt if desired. We ate it sliced with vegetables and potatoes prepped separately. It definitely has the Italian beef sandwich flavor. So good! We will definitely be having it again.
This is an easy delicious way to make Italian Beef. I cooked it in a Crock-Pot in beef broth.
Only changes were Lipton Onion Soup mix since I had no beef bouillon and a packet of Italian dressing mix. No salt added. Maybe a little more water and a little less oil. This was absolutely phenomenal. I made sandwiches using deli hoagie buns and creamy horseradish sauce. The juice in the pot made to-die-for French Dip. Bought another rump roast this weekend. Will absolutely make it again.
It was very good, I used a smaller roast and it didn’t take long to cook at all. I will make again someday
I’ve referred back to this recipe many times for the au ju minus the drippings. The only other change I’d make is reducing the herbs: italian seasonings, oregano and basil. Great for thinly sliced steak leftovers!
My roast was more like 2 lbs.I added the full amount of spices anyway.Except for the oregano I only had 1 tb left and it was good enough for me.I used only 1 tb oil was more then what was needed will adjust next time.I threw it all in the pressure cooker.I didnt boil water or anything threw cubes and all in set to stew for 30 min.Was delicious.Thanks for posting.
Son loved it, husband thought it had a kick to it and I couldn’t eat it because it was too spicy.
Cook on low in crockpot for 8-ish hours. Very tender, easy & tasty!
Made this and followed the recipe as written ,could not be better have made twice since.