Italian Beef Sandwiches II

Total Time
3hrs 35mins
Prep 0 mins
Cook 3 hrs 35 mins

Ingredients Nutrition

Directions

  1. Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound.
  2. Roast will be rare. Cool and slice very thin.
  3. To drippings in pan, add water and 1 bouillon cube for each cup of water.
  4. Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper.
  5. Simmer 15 minutes.
  6. Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through.
  7. Serve on Italian bread.

Reviews

(1)
Most Helpful

These sandwiches were great! I only wish I could get my roast beef sliced as thin as the restaurants'. I used a 3 lb. roast, but kept the seasoning amounts the same and added a package of Good Seasons Italian Dressing mix. Too spicy and salty for some, maybe, but not for me. I used 3 cups of water, which left me with plenty of juice. The cooking time of 40 minutes per pound worked perfectly for a nice rare roast. Served on crusty rolls, with about three slices of provolone cheese and a plateful of french fries, this is a definite winner.

misfit January 05, 2003

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