Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe

Are you a fan of juicy, succulent roast beef sandwiches? Look no further than Art’s Roast Beef in Anderson, Indiana. This local establishment has been serving up their signature beef sandwiches for over 60 years, and they’ve become a beloved staple of the community. But what if you can’t make it to Anderson to try the real deal? That’s where I come in. As a chef with a passion for copycat recipes, I’m here to share my take on Art’s Roast Beef with you. With a few simple ingredients and some know-how, you can recreate this classic sandwich in your own kitchen. Trust me, the results are worth it. So let’s get started on this delicious journey.

Why You’ll Love This Recipe

Art's Roast Beef - Anderson, Indiana (Copycat) — Art’s Roast Beef – Anderson, Indiana (Copycat)

If you’re a meat lover, then this recipe is definitely for you! Art’s Roast Beef from Anderson, Indiana is a classic recipe that has been enjoyed for generations. And now, with this copycat recipe, you can enjoy the same deliciousness in the comfort of your own home.

But what makes this recipe so special? First and foremost, it’s the combination of spices used to season the beef. With anise seed, oregano, garlic, salt, and crushed red pepper flakes, this roast beef is bursting with flavor. The addition of green peppers and onions also adds a nice touch of sweetness and crunch to the dish.

But it’s not just the ingredients that make this recipe so great. It’s also the method of cooking. By cutting the rump roast into large pieces and cooking it low and slow for several hours, the meat becomes incredibly tender and juicy. And the tomato sauce and water make for a delicious gravy that perfectly complements the beef.

This recipe is not only perfect for a family dinner, but it’s also great for parties and gatherings. Serve it on a French bread roll for a classic beef sandwich, or pair it with some roasted vegetables for a hearty and satisfying meal.

And if you’re feeling adventurous, try some of the variations and substitutions listed in this article. From Italian-style roast beef to Art’s pizza, there are endless possibilities with this recipe.

So why will you love this recipe? Because it’s a tried and true classic that’s been enjoyed by generations. It’s packed with flavor and perfect for any occasion. Plus, with this copycat recipe, you can enjoy the taste of Anderson, Indiana’s famous roast beef without ever leaving your home.

Ingredient List

Let’s take a look at what you’ll need to make this bold and delicious Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe.

Ingredients:

3-4 lbs rump roast, cut into large pieces
2 cups water
15 ounces tomato sauce
1 onion, cut into large pieces
2 green peppers, cut into large pieces
3 cloves of garlic, minced
1 tsp anise seed
1 tsp oregano
1 tsp salt
1 tsp crushed red pepper flakes (optional)

Most of these ingredients are easy to find and you may have them in your pantry already. Don’t forget to buy the rump roast since it is the main ingredient for this recipe. You can find it easily in any grocery store, and it is a great cut of meat for roasting because it is lean and flavorful.

The Recipe How-To

Now, let’s get to the heart of the matter: cooking the Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe. This recipe is simple and straightforward, but it does require some patience. You’ll need to allow plenty of time for the meat to cook to perfection.

Ingredients:

3-4 lbs. rump roast
2 cups water
15 ounces tomato sauce
1 onion, cut into large pieces
2 green peppers, cut into large pieces
1 tsp. anise seed
1 tsp. oregano
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. crushed red pepper flakes

Instructions:

Preheat oven to 325°F (162°C).
In a large dutch oven or roasting pan, combine water, tomato sauce, onion, green peppers, anise seed, oregano, garlic, salt, and crushed red pepper flakes.
Add the rump roast to the pan and turn to coat in the tomato sauce mixture.
Cover the pan with a tight-fitting lid or aluminum foil.
Cook in the preheated oven for 3-4 hours, or until the roast is tender and can be easily shredded with a fork.
Remove the roast from the pan and let it rest for 15 minutes before slicing.
Serve the sliced roast beef on crusty French bread with a side of the cooking liquid for dipping.

Cooking Tips:

For best results, cut the onion and green peppers into large pieces. This will prevent them from becoming too soft during the long cooking process.
If you prefer a spicier roast beef, add more crushed red pepper flakes to the tomato sauce mixture.
To make the slicing process easier, place the cooked roast in the freezer for 20 minutes before slicing.
To ensure your roast cooks evenly, aim for a cooking time of 15-20 minutes per 450g of meat.
If you don’t have a dutch oven or roasting pan, you can use a slow cooker instead. Cook on low for 7-8 hours, or until the roast is tender.

Secret Recipe Tips

This recipe is a copycat of the famous Art’s Roast Beef in Anderson, Indiana. The secret to getting the flavor just right is to use the exact ingredients and cooking method listed in this recipe.
Don’t be tempted to take shortcuts or make substitutions – this recipe is tried and true, and any changes could affect the final result.
If you’re unsure about the cooking time or temperature, use a meat thermometer to check the internal temperature of the roast. It should reach 145°F (63°C) for medium-rare.

Substitutions and Variations

While the Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe is already a delicious and flavorful dish, there are some substitutions and variations that you can try to make it more interesting and suited to your taste.

Firstly, for a spicier flavor, you can add more crushed red pepper flakes to the recipe. This will give the beef a nice kick and add depth to the overall flavor. On the other hand, if you prefer a milder taste, you can reduce the amount of crushed red pepper flakes used or omit them entirely.

Another substitution you can try is to use different cuts of beef. While the recipe calls for a rump roast, you can try using an eye round or a sirloin roast instead. These cuts of beef are also great for slow-cooking and can produce a tender and juicy roast beef.

For a vegetarian twist, you can also substitute the beef with mushrooms or eggplant. Just make sure to adjust the cooking time accordingly to ensure that the vegetables are cooked through and tender.

If you’re looking to switch things up, you can also turn this recipe into a beef sandwich by serving it on a French bread roll with some green peppers and onions. Or, you can use the roast beef as a topping for a delicious Art’s Pizza.

Lastly, if you’re interested in finding the perfect wine to pair with this dish, try using the Delipair app. This app uses artificial intelligence to suggest the best wine pairings based on the dish’s ingredients and flavors.

Overall, this recipe is versatile and can be tailored to your liking. Don’t be afraid to experiment and make it your own!

Serving and Pairing

Art’s Roast Beef – Anderson, Indiana (Copycat) recipe is a delicious and versatile dish that can be served in many ways. One of the most popular ways to enjoy this roast beef is as a sandwich. For a classic and authentic experience, serve the roast beef on a crusty French bread roll. This will add a nice crunch to the sandwich and will help to soak up any juices from the beef.

For a more modern twist, try serving the roast beef on a soft brioche bun. This will give the sandwich a sweet and buttery flavor that pairs well with the savory roast beef. You can also add some sliced green peppers and onions on top of the beef for some extra crunch and flavor.

If you’re looking for a lighter option, you can serve the roast beef on a bed of mixed greens. Top the greens with some sliced beef, diced tomatoes, and a drizzle of balsamic vinaigrette. This will create a fresh and healthy meal that is perfect for lunch or dinner.

When it comes to pairing this dish, there are a few options to consider. If you’re serving the roast beef as a sandwich, pair it with a cold beer or a glass of red wine. A hoppy IPA or a full-bodied Cabernet Sauvignon will complement the rich flavors of the beef.

If you’re serving the roast beef on a bed of greens, pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity in the wine will help to cut through the richness of the beef and will enhance the flavors of the dish.

No matter how you choose to serve and pair Art’s Roast Beef – Anderson, Indiana (Copycat) recipe, one thing is for sure – it’s a delicious and satisfying dish that is sure to please everyone at the table.

Make-Ahead, Storing and Reheating

Art’s Roast Beef is a dish that can be made ahead of time, stored, and reheated easily without losing its delicious flavor. This makes it perfect for meal prep or for feeding a crowd.

To make ahead of time, you can cook the roast beef up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it in the oven at 350°F for 20-25 minutes or until heated through.

If you have any leftover roast beef, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, you can either place it in the oven at 350°F for 15-20 minutes or until heated through, or you can microwave it on high for 1-2 minutes.

When it comes to serving and pairing, Art’s Roast Beef is a versatile dish that can be enjoyed in various ways. You can serve it as a classic roast beef sandwich with French bread and some green peppers or onions. Alternatively, you can also use it as a topping for pizza or as a filling for Italian roast beef sandwiches.

If you’re unsure of what to pair it with, the Delipair app is an excellent resource that can help you choose the perfect wine to complement the flavors of the dish.

Overall, Art’s Roast Beef is a recipe that can be easily made ahead of time, stored and reheated without losing its delicious flavor. Whether you’re meal prepping, feeding a crowd, or simply looking for a tasty and versatile dish, this copycat recipe is the real deal.

Tips for Perfect Results

When it comes to cooking roast beef, achieving the perfect balance of flavors and textures can be a bit tricky. However, with the right techniques and tips, you can easily create a succulent and delicious Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe that will leave everyone asking for more. Here are some tips that I have learned throughout my years of experience cooking roast beef.

Firstly, make sure to season the roast beef well with salt and pepper before cooking it. This will enhance the natural flavors of the beef and create a nice crust on the outside of the roast. Additionally, to add a bit of complexity to the dish, you can also use anise seed, oregano, garlic, and crushed red pepper flakes when seasoning the beef.

Another important tip is to cut the rump roast into large pieces. I recommend using a 3-4 lbs rump roast and cutting it into 2-3 large pieces. This will allow the beef to cook more evenly and retain its moisture throughout the cooking process.

When cooking the roast beef, I suggest using a Dutch oven or a heavy-bottomed pan to sear the beef before placing it in the oven. This will help create a nice crust on the outside of the beef and seal in the flavors.

It’s also important to add some vegetables to the dish to enhance the flavors. I recommend using green peppers and onions, which complement the beef nicely. Make sure to cut them into large pieces and add them to the Dutch oven or pan along with the beef.

Finally, let the roast beef rest for at least 15 minutes after cooking to allow the juices to redistribute throughout the meat. This will make the beef more tender and juicy.

By following these tips, you can create a copycat Art’s Roast Beef – Anderson, Indiana Recipe that is truly delicious and a hit with everyone at the table.

FAQ

As much as I want this recipe to be as clear and comprehensive as possible, there might still be some questions that need answering. In this section, I will try my best to address the frequently asked questions and give you more insights about the recipe. Feel free to read through these FAQ’s before starting your own version of Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe.

What cut of meat is used for roast beef sandwiches?

When it comes to preparing a delicious beef roast, I recommend using a top loin cut. This particular cut boasts a robust flavor and any excess fat can be easily removed after cooking. To achieve tender and juicy meat, it’s best to roast the beef slowly at a low temperature. However, if you’re looking to save some money, bottom, top or eye round cuts can be used as a substitute.

Do you put water in the pan when cooking roast beef?

Master the Art of Beef Roasting. Achieve even heating by avoiding overcrowding your meat in the pan. For a delectable crispy crust, roast your meat uncovered on a rack placed in a shallow roasting pan. And remember, water is not needed!

How do you make roast beef like a carvery?

As a chef, my go-to method for preparing a succulent joint of meat involves seasoning it with a generous amount of crushed pepper and sea salt, or any other flavouring that suits my taste buds. Once the meat is perfectly seasoned, I roast it in the oven at a high temperature of 220C/fan 200C/gas 7 for 20 minutes. This initial high temperature helps to seal in the flavour and juices of the meat.

After 20 minutes, I turn down the temperature of the oven to a moderate 160C/fan 140C/gas 3. I then allow the meat to cook for about 20 minutes per 450g for a medium finish or 15 minutes per 450g for a rare finish. This cooking time may vary depending on the size and thickness of the joint. It is important to keep an eye on the meat and check its internal temperature with a meat thermometer to ensure it is cooked to your desired level of doneness.

Once the meat is cooked to perfection, I remove it from the oven and allow it to rest for about 10-15 minutes. This resting time is crucial as it allows the juices to redistribute throughout the meat, resulting in a more succulent and flavourful end product. After the resting time, I slice the meat neatly away from the bone, ensuring that each slice is even and of the same thickness.

Pro tip: For an extra flavourful touch, you can add some fresh herbs such as rosemary, thyme or sage to the seasoning mix before roasting. This will infuse the meat with a lovely aroma and taste.

How do I cook a beef roast without drying it out?

When preparing a roast in the oven, it’s important to keep it uncovered during the roasting process until it reaches your desired level of doneness. Once it’s done, take it out of the oven and cover it with foil, but don’t carve it just yet. Let it rest for about 15 minutes to allow the flavorful juices to redistribute evenly throughout the meat. This simple step will keep your roast moist and prevent any dryness or disappointment when it’s time to dig in. Remember, patience is key when it comes to achieving the perfect roast.

Bottom Line

And that, my friend, is how you make Art’s Roast Beef – Anderson, Indiana (Copycat) Recipe. Whether you’re a fan of the original or just looking for a delicious roast beef recipe, this one is definitely worth trying.

With its flavorful blend of anise seed, oregano, garlic, salt, and crushed red pepper flakes, this recipe is sure to be a hit with your taste buds. And the addition of green peppers, onion, and tomato sauce only adds to the deliciousness.

So, what are you waiting for? Head to the kitchen and start cooking up a storm! And if you’re feeling adventurous, try some of the substitutions and variations mentioned earlier in the article.

Trust me, you won’t regret it. This recipe is the real deal, just like the original Art’s Roast Beef from Anderson, Indiana. And with its easy-to-follow instructions and helpful tips, you’ll be cooking like a pro in no time.

So go ahead, give it a try. Your taste buds will thank you!