Italian Beef Sandwiches II

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Ready In:
3hrs 35mins
Ingredients:
12
Yields:
5-7 pound roast
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ingredients

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directions

  • Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound.
  • Roast will be rare. Cool and slice very thin.
  • To drippings in pan, add water and 1 bouillon cube for each cup of water.
  • Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper.
  • Simmer 15 minutes.
  • Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through.
  • Serve on Italian bread.

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Reviews

  1. These sandwiches were great! I only wish I could get my roast beef sliced as thin as the restaurants'. I used a 3 lb. roast, but kept the seasoning amounts the same and added a package of Good Seasons Italian Dressing mix. Too spicy and salty for some, maybe, but not for me. I used 3 cups of water, which left me with plenty of juice. The cooking time of 40 minutes per pound worked perfectly for a nice rare roast. Served on crusty rolls, with about three slices of provolone cheese and a plateful of french fries, this is a definite winner.
     
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