Italian Roast Beef with Roasted Red Pepper Sauce

Why You’ll Love This Recipe

This roast beef is incredibly juicy and infused with Italian herbs, making every bite deeply savory and satisfying. The roasted red pepper sauce adds a sweet, smoky, and slightly tangy complement that takes it to the next level. It’s perfect for make-ahead meals, freezer-friendly, and versatile enough to serve with pasta, polenta, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Italian roast beef:

• Beef chuck roast or top round roast
• Olive oil
• Garlic (minced)
• Onion (sliced)
• Beef broth
• Balsamic vinegar
• Dried oregano
• Dried basil
• Dried thyme
• Crushed red pepper flakes (optional)
• Salt and pepper

For the roasted red pepper sauce:

• Roasted red peppers (jarred or homemade)
• Garlic (minced)
• Olive oil
• Onion (chopped)
• Tomato paste
• Heavy cream or cream cheese (optional, for creaminess)
• Salt and pepper
• Fresh basil or parsley (optional, for garnish)

Directions

1. Sear the beef: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
2. Sauté aromatics: In the same pot, add more oil if needed and sauté onions and garlic until soft.
3. Deglaze and season: Add balsamic vinegar and scrape the bottom of the pan. Stir in beef broth, oregano, basil, thyme, and red pepper flakes.
4. Cook the beef: Return the beef to the pot. Cover and roast in a 325°F (165°C) oven for 3–4 hours, or until fork-tender. Alternatively, cook in a slow cooker on low for 8 hours or in an Instant Pot on high for 60–70 minutes.
5. Make the sauce: While the beef cooks, heat olive oil in a skillet. Sauté onions and garlic until fragrant. Add roasted red peppers and tomato paste. Cook for a few minutes, then blend the mixture until smooth. Stir in cream or cream cheese if desired. Season with salt and pepper.
6. Shred and serve: Once the beef is tender, shred or slice it and spoon the roasted red pepper sauce over the top. Garnish with fresh herbs.

Servings and timing

This recipe serves 6–8.
Preparation time: 20 minutes
Cooking time: 3–4 hours (or as per appliance used)
Total time: 3.5–4.5 hours

Variations

• Spicy Version: Add more red pepper flakes or a dash of hot sauce to the red pepper sauce.
• Creamy Twist: Stir in a touch of mascarpone or ricotta cheese into the sauce for a rich finish.
• Sandwich Style: Serve shredded beef on toasted hoagie rolls with provolone and extra sauce.
• Low-Carb Option: Serve with sautéed greens, cauliflower mash, or zucchini noodles.
• With Pasta: Toss sliced roast beef with your favorite pasta and the roasted red pepper sauce.

Storage/Reheating

Store leftover roast beef and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the beef in a skillet with a splash of broth to keep it moist. Reheat the sauce gently over low heat, adding a little water or cream if it thickens too much. Both components freeze well—store in freezer-safe containers for up to 3 months and thaw in the fridge overnight before reheating.

FAQs

What cut of beef works best?

Chuck roast is ideal for tenderness and flavor, but top round or bottom round also work well for slicing.

Can I use jarred roasted red peppers?

Yes, they work perfectly and save time. Just drain them before using.

Is the sauce spicy?

The sauce is mild unless you add red pepper flakes or hot sauce. You can adjust the spice level to your liking.

Can I make this in a slow cooker?

Yes, sear the beef first, then cook in the slow cooker on low for 8 hours with the broth and seasonings.

What’s a good side dish?

Serve with mashed potatoes, polenta, pasta, or roasted vegetables for a complete meal.

Can I make this ahead of time?

Yes, both the beef and sauce can be made up to 2 days in advance and reheated before serving.

Can I freeze the sauce?

Absolutely. Let it cool completely, then store in freezer containers or bags for up to 3 months.

How do I blend the sauce safely?

Let the mixture cool slightly before blending. Use an immersion blender or a standard blender in batches.

What herbs pair best with this dish?

Basil, parsley, oregano, and thyme complement the Italian flavors perfectly.

Can I skip the cream in the sauce?

Yes, the sauce is still delicious without cream. It will have a more intense roasted pepper flavor.

Conclusion

Italian Roast Beef with Roasted Red Pepper Sauce is a hearty, flavorful, and deeply comforting dish that’s perfect for both casual dinners and special occasions. With tender beef and a rich, vibrant sauce, it brings bold Mediterranean-inspired flavor to every bite. Make it once, and it’s sure to become a regular in your dinner rotation.

Italian Roast Beef with Roasted Red Pepper Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian Roast Beef with Roasted Red Pepper Sauce is a tender, slow-cooked beef dish paired with a bold, smoky, and creamy roasted red pepper sauce. It’s a comforting and flavorful Italian-inspired meal perfect for special occasions or hearty family dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Oven
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 3–4 lbs beef chuck roast or top round roast
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• 2 cups beef broth
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• For the sauce:
• 1 (12 oz) jar roasted red peppers, drained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 small onion, chopped
• 1 tbsp tomato paste
• 1/4 cup heavy cream or 2 oz cream cheese (optional)
• Salt and pepper to taste
• Fresh basil or parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (165°C). Season roast with salt and pepper.
2. In a large Dutch oven or skillet, heat olive oil over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
3. In the same pot, sauté onions and garlic until soft, about 3–4 minutes.
4. Deglaze with balsamic vinegar, scraping up browned bits. Add beef broth, oregano, basil, thyme, and red pepper flakes. Stir to combine.
5. Return beef to pot. Cover and roast in oven for 3–4 hours, until fork-tender. (Slow cooker: 8 hours on low. Instant Pot: 60–70 minutes on high pressure, then natural release.)
6. Meanwhile, make the sauce: heat olive oil in a skillet and sauté onion and garlic until fragrant, about 3 minutes.
7. Add roasted red peppers and tomato paste. Cook for 2–3 minutes more, then transfer to a blender and puree until smooth. Stir in cream or cream cheese if using. Season to taste with salt and pepper.
8. Once beef is cooked, shred or slice and serve with roasted red pepper sauce on top. Garnish with fresh basil or parsley.

Notes

• Chuck roast is ideal for tenderness; top round works well for slicing.
• Jarred roasted peppers save time and add great flavor.
• Add more red pepper flakes or hot sauce for extra heat.
• Make ahead for easy entertaining or meal prep.
• Pairs well with mashed potatoes, pasta, or crusty bread.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 520mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 110mg