Chicago Style Beef

Name: Chicago Style Beef
Ingredients: 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)

12 ingredients

12 steps

Ingredients

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)

Directions

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.