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Chicago Italian Beef Sandwich
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1
Reviews
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By:
Calin Tyler
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Chicago Italian Beef Sandwich Recipe bakes a rump roast seasoned with garlic powder, oregano, thyme, Tabasco sauce, Worcestershire sauce and black pepper then uses drippings to make a tasty gravy. Served on Italian rolls.
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INGREDIENTS
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1 (5 lb) rump roast - chuck roast, is too stringy and greasy)
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/2 teaspoon coarse-grind black pepper
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Gravy:
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2 cups boiling water
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2 beef bouillon cubes
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2 teaspoons dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon coarse-grind black pepper, to taste
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1 teaspoon Tabasco sauce
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8 garlic cloves, minced
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2 tablespoons Worcestershire sauce
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salt (bouillon can be salty, taste first!)
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DIRECTIONS
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1:
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.
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2:
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.
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3:
Add the sliced beef; cover and marinate in the gravy overnight.
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4:
Reheat the next day and serve in crusty Italian sandwich rolls.
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