Italian Beef with Rump Roast
Submitted by grammycracker
Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.
YIELD
10 servingsPREP
30 minCOOK
3 hrsREADY
10 hrsThis Italian beef starts with a 5-pound rump roast that slow-cooks in the oven for hours until it’s tender enough to slice paper-thin (that’s the key).
The pan drippings become the foundation for a savory sauce spiked with garlic, oregano, thyme, marjoram, beef bouillon, and just a dash of hot sauce for subtle heat.
Sliced beef marinates in that aromatic broth for at least 5 hours (overnight is even better) so every slice soaks up maximum flavor.
When you’re ready to serve, gently warm the beef in the broth without boiling, then pile it high on Italian rolls for sandwiches that drip with savory goodness.
Pro Tips
- Use an electric slicer or ask your deli to slice the cooled roast paper-thin for authentic texture
- Don’t skip the long marinating time, the beef needs those hours to absorb the seasoned broth
- Keep the warming temperature low to prevent the beef from toughening or drying out
Ingredients
Directions
Place rump roast on a rack, place in oven, cooking at 325 degrees 40 minutes per pound.
Cool and slice PAPER THIN!!!
To the pan drippings, add the rest of the ingredients.
Simmer 15 minutes. Add sliced beef, and marinate in sauce 5 hours - overnight.
When ready to serve, bring mixture to a simmer on the top of the stove.
DO NOT BOIL!!
Serve on Italian bread or rolls.
Comments
I think the recipe calls for 2 "cloves" of minced garlic not 2 cups!
Thanks Mary, just updated the recipe, 2 cloves of minced garlic is more reasonable.