" Da Best" Chicago-style Italian Beef

Total Time: 10 hrs 45 mins Preparation Time: 8 hrs 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 7
• 1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarse-grind black pepper
• 2 cups boiling water
• 2 beef bouillon cubes
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon coarse-grind black pepper, to taste
• 1 teaspoon tabasco sauce
• 8 garlic cloves, minced
• 2 tablespoons worcestershire sauce
• salt (bouillon can be salty, taste first!)

Recipe

• 1 preheat oven to 325°f.
• 2 sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
• 3 roast will be very rare-- don't overcook it!
• 4 let cool slightly, then thinly slice.
• 5 add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, tabasco sauce, garlic and worcestershire sauce.
• 6 simmer for 20 minutes, scraping up the browned bits.
• 7 taste for salt and add some if you wish.
• 8 add the sliced beef; cover and marinate in da gravy overnight.
• 9 reheat the next day and serve in crusty italian sandwich rolls.