Chicago Style Beef

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1 (4 -5 lb) boneless beef rump roast
• 2 (10 1/2 ounce) 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)

Recipe

• 1 heat oven to 325°f.
• 2 place the meat on the rack in a roasting pan and bake 2 hours.
• 3 let cool then slice very thin with electric knife.
• 4 pour the broth into the roasting pan, set over medium heat on top of stove.
• 5 stir to loosen the brown bits.
• 6 add garlic, worcestershire, bell peppers, oregano, marjoram, basil and thyme.
• 7 bring to boil, reduce heat and simmer for 20 minutes.
• 8 add the meat, stirring to coat with gravy.
• 9 cover and refrigerate overnight (at least 4 hours).
• 10 reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini.
• 11 garnish with the optional giardiniera relish.
• 12 ** gravy ingredients can be doubled.