Chicago Style Beef
Great for football or tailgate parties.
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INGREDIENTS
Nutrition- 1(4 -5 lb) boneless beef rump roast
- 2
- 2
- 2
- 3
- 1
- 1
- 1
- 1⁄2
- 10hoagie rolls
- 1(8 ounce) jar pepperoncini peppers
- 1(8 ounce) jar giardiniera relish (optional)
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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.
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