Chicago Style Beef
- Reviews 2
Ready In: 6 hrs 20 mins
Serves: 10
Ingredients
- 1 (4 -5 lb) boneless beef rump roast
- 2 (10 1/2ounce) cans beef broth (gravy ingredient)
- 2 garlic cloves, minced (gravy ingredient)
- 2 tablespoons Worcestershire sauce (gravy ingredient)
- 3 green bell peppers (sliced in strips)
- 1 teaspoon oregano (gravy ingredient)
- 1 teaspoon marjoram (gravy ingredient)
- 1 teaspoon basil (gravy ingredient)
- 1⁄2 teaspoon thyme (gravy ingredient)
- 10 hoagie rolls
- 1 (8 ounce) jar pepperoncini peppers
- 1 (8 ounce) jar giardiniera relish (optional)
Directions
- Heat oven to 325°F.
- Place the meat on the rack in a roasting pan and bake 2 hours.
- Let cool then slice very thin with electric knife.
- Pour the broth into the roasting pan, set over medium heat on top of stove.
- Stir to loosen the brown bits.
- Add garlic, Worcestershire, bell peppers, oregano, marjoram, basil and thyme.
- Bring to boil, reduce heat and simmer for 20 minutes.
- Add the meat, stirring to coat with gravy.
- Cover and refrigerate overnight (at least 4 hours).
- Reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini.
- Garnish with the optional Giardiniera Relish.
- ** gravy ingredients can be doubled.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off