Prep8 hrs 15 mins
Cook2 hrs 30 mins
Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.
- 1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon coarse-grind black pepper
- 2 cups boiling water
- 2 beef bouillon cubes
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1⁄2 teaspoon coarse-grind black pepper, to taste
- 1 teaspoon Tabasco sauce
- 8 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- salt (bouillon can be salty, taste first!)
- Preheat oven to 325°F.
- Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
- Roast will be very rare-- don't overcook it!
- Let cool slightly, then thinly slice.
- Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
- Simmer for 20 minutes, scraping up the browned bits.
- Taste for salt and add some if you wish.
- Add the sliced beef; cover and marinate in da gravy overnight.
- Reheat the next day and serve in crusty Italian sandwich rolls.