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Home » Ingredient » Beef » Italian Roast Beef in Milk Recipe

Italian Roast Beef in Milk Recipe

By: Rosemary Published: December 16, 2020

Jump to Recipe Print Recipe

This Italian Roast Beef in Milk will make a tender and tasty roast. Not only does milk produce a very delicious Roast it also makes a creamy perfectly spiced sauce. Serve it over oven roasted potatoes and sliced beef to make Sunday dinner even more special!

roast in milk with roasted potatoes in a white dish

After hearing so much about beef cooked in milk and how delicious it was by so many people I figured it was time that I tried it too. And I am so glad I did.

I find that Italians are not really big meat eaters. But when they do make a roast they certainly know what they are doing. And that is especially true for this deliciously flavoured and tender (as the Italian said, this is the tenderest meat I have ever eaten), Roast Beef cooked in milk and lightly spiced. The sauce is perfect over the tender beef slices and even on the roasted potatoes.

Table of Contents

  • How to make it
  • How to make Roasted Potatoes
      • Never Miss a Recipe!
  • The best cut of beef
  • How to tell when beef is cooked.
  • How to store it
  • More Delicious Main Dish Recipes
  • Italian Roast Beef in Milk Recipe
    • Ingredients  1x2x3x
      • FOR THE ROASTED POTATOES
    • Instructions 
      • FOR THE ROASTED POTATOES
    • Notes
    • Nutrition

How to make it

In a medium to large pan add the butter, oil, bay leaf and rosemary, cook on medium low until the butter is melted. Dredge the beef in flour then add it to the pan.

the herbs, butter and oil in a pan the meat dredged in flour

Pour 1/2 cup of milk over the meat and heat until very hot, add the remaining milk, then cover and cook on medium/low for approximately one hour.

the meat in a pan and the meat in a pan with the milk

Once the meat is cooked remove the meat to a clean plate. From the pan remove the bay leaf and rosemary, sift the flour into the pan, cooking on medium heat, whisk continuously until thickened. Serve over the sliced beef and potatoes of choice.

the meat cooked in the sauce and the sauce thickened

How to make Roasted Potatoes

Peel and quarter the potatoes, rinse and towel dry, place in a bowl toss with olive oil, chopped rosemary, oregano and salt. Place in a large baking pan and roast in the pre-heated oven. Serve with the Beef in Milk Sauce.

the potatoes in a white bowl and in the pan before cooked

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    The best cut of beef

    For roasts of beef, the best cuts are rib (on the bone or boned and rolled), sirloin, top rump and fillet. Brisket & topside are also good for pot roasts, and stewing, braising steak are good for stews and casseroles. The bottom round roast is a lean cut from the round primal. It is one of the best cuts for roast beef, because it is best when prepared on low heat and cooked slow, it has the maximum tenderness and flavour.

    How to tell when beef is cooked.

    If using a meat thermometer it should read 104F (40C) for rare, although it will rise to 129-133F (54-56C) or medium-rare, while it sits, it will read 118F (48C) for medium rare, sitting it will rise to 149F (65C). If you don’t have a meat thermometer then you can check the meat by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. Although to tell the truth for this recipe I preferred the meat to be at least medium to well done.

    sliced beef with sauce and potatoes in a white pan

    How to store it

    Any leftover roast should be stored in an airtight container, the sauce can either be stored with the meat or in an airtight container of its own. It will keep for up to 3 days in the fridge.

    More Delicious Main Dish Recipes

    Roasted Chicken/Turkey & Stuffing

    Italian Sauteed Shrimp

    Baked Italian Breaded Pork Chops

    Classic Italian Meatloaf – Polpettone

    So if you are looking for a different way to make a beef roast or even an alternative to Turkey this holiday season why not try this Italian Beef in Milk Recipe and let me know what you think. Merry Christmas & Buon Appetito.

    sliced beef with sauce and potatoes in a white pan

    sliced beef with sauce and potatoes in a white pan

    Italian Roast Beef in Milk Recipe

    Rosemary Molloy
    This Italian Roast Beef in Milk Recipe will make a tender & tasty roast. Not only does milk produce a very delicious Roast it also makes a velvety perfectly spiced sauce.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 699 kcal

    Ingredients
      

    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1 bay leaf
    • 1 sprig fresh rosemary
    • 1 ½ pounds roast beef (700 grams)
    • 2-2 ½ cups milk (I used 2%) (divided) (240-360 grams)
    • ¼-½ teaspoon salt
    • 2-3 dashes pepper
    • 4-5 tablespoons all purpose flour (divided)

    FOR THE ROASTED POTATOES

    • 3-4 large potatoes (peeled & quartered)
    • 1-2 sprigs fresh rosemary
    • 1 teaspoon oregano
    • ¼-½ teaspoon salt
    • 3-4 tablespoons olive oil

    Instructions
     

    • In a medium to large baking pan/skillet add the butter, oil, bay leaf and rosemary, cook on medium low until the butter is melted.
    • Dredge the beef in about 2-3 tablespoons of flour then add it to the pan, turning it a few times to brown, sprinkle with salt and pepper, then pour 1/2 cup of the milk over the meat and heat on medium/high until the milk is very hot, add the remaining milk, then cover and cook on low for approximately one hour. Once the meat is cooked remove the meat to a clean plate.
    • From the pan remove the bay leaf and rosemary sprig, sift in the remaining flour into the pan, whisking continuously over medium heat until thickened, (if you find the sauce is lumpy then blend until creamy). Serve over the sliced beef and potatoes of choice

    FOR THE ROASTED POTATOES

    • Peel and quarter the potatoes, rinse and towel dry, place in a bowl toss with the olive oil, chopped rosemary, oregano and salt. Place in a large baking pan and roast in the pre-heated oven 400F (200C) oven and bake for approximately 40-60 minutes. I like to broil them for a few minutes so they brown even more if necessary. Serve with the Beef in Milk Sauce. 

    Notes

    If you find the sauce too lumpy then either use a hand blender or a regular blender to make it smooth. 

    Nutrition

    Calories: 699kcalCarbohydrates: 57gProtein: 48gFat: 32gSaturated Fat: 10gCholesterol: 124mgSodium: 2987mgPotassium: 1848mgFiber: 6gSugar: 10gVitamin A: 325IUVitamin C: 131mgCalcium: 694mgIron: 6mg
    Keyword Italian roast beef, roast beef in milk
    Tried this recipe?Let us know how it was!

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      Beef, Main Dish, Potatoes

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      1. Monica says

        January 6, 2022 at 5:59 pm

        Ooo! I’ve done this with chicken and it was great, I never considered using other meat. We’ll definitely have to give this a try, thanks for sharing!

        Reply
        • Rosemary says

          January 6, 2022 at 6:47 pm

          Hi Monica, chicken would be delicious also done this way. Let me know if you try it. Happy New Year.

          Reply
      2. Karen says

        January 6, 2022 at 3:04 pm

        What cut of beef would you use for this?
        The cut determines cooking method?

        Reply
        • Rosemary says

          January 6, 2022 at 7:22 pm

          Hi Karen, for roasts of beef, the best cuts are rib (on the bone or boned and rolled), sirloin, top rump and fillet. Brisket & topside are also good for pot roasts, and stewing, braising steak are good for stews and casseroles. The bottom round roast is a lean cut from the round primal. It is one of the best cuts for roast beef, because it is best when prepared on low heat and cooked slow, it has the maximum tenderness and flavour.

          Reply
      3. Misty Gaitens says

        December 16, 2020 at 11:34 pm

        Just a quick note to let you know how much I appreciate your recipes. I enjoy so many of them! So a big THANKS!

        Reply
        • Rosemary says

          December 18, 2020 at 11:22 am

          Thanks so much Misty, that makes me very happy. Take care and Merry Christmas.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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