Windy City Italian Beef

Windy City Italian Beef

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This Italian beef recipe is a staple in Chicago and now it can become a part of your very own home. The beef is nice and tender and it is topped with a delicious gravy that you will always want more of. Now you can try this tasty sandwich no matter where you live.

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Time needed

15 min preparation + 150 min cooking

Serving Size / Yield

7-8 servings

Ingredients

  • 1 (5-lb) rump roast
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon black pepper
  • Gravy:
  • 2 cups boiling water
  • 2 beef bouillon cubes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1⁄2 teaspoon black pepper
  • 1 teaspoon hot sauce
  • 8 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • kosher salt

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Directions

Preheat your oven to 325 degrees F. Sprinkle rump roast with garlic powder, dried oregano and black pepper. Cook roast in a shallow roasting pan for about 30 minutes per pound. Make sure the pan is uncovered. Allow roast to cool when it is done cooking and then slice into thin portions.

Add boiling water, beef bouillon cubes, dried oregano, dried thyme, black pepper, hot sauce, garlic and Worcestershire sauce to pan that had the roast. Let the gravy mixture simmer for 20 minutes. Season with salt if necessary. Add sliced beef, cover and allow it to marinate overnight. Reheat the next day. Place beef inside Italian sandwich rolls and serve.


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