This was DEEEEEELICIOUS!!!!! I've tried sc Italian beef (by Maureen) and wasn't impressed, but this changed my mind about homemade Italian beefs! I followed Dick's directions to a T except for running short on time (and b/c my grocer didn't have rump roast at 11 PM on New Year's day... a whole other story....). To compensate, I used a 4 lb. top round roast and, instead preping a day ahead, I roasted for 2 hrs. at 250 degrees (basting every 1/2 hr.), cooled in the pan, tightly covered w/ aluminum foil and let all sit in the fridge for ~6 hrs. Before my guests arrived, I sliced the meat VERY thin with a meat slicer (I borrowed one from my bf's parents but will be investing in one myself so I can make these often!). BE SURE TO COOK YOUR ROAST FOR 2 HRS. AT 250 as directed. This will ensure a rare roast. Before saying "yuck", let your sliced meat sit in it's juices and the redness will disappear (viola!). I never knew that true Italian beefs are served rare to med-rare (my bf read this on the WWW). Oh, I subbed 1 c. of low-sodium beef broth for the H2O (and used the remaining broth in step 2). My only complaint is the lack of juice. Next time, I'll use 2-3 cans of broth & adjust the seasonings proportionally, but still use a 4 lb. roast. Served with homemade giardiniera (by PHONETEK). If you are a true Chicagoan, the only way to eat Italian beef is with sweet peppers or hot giardiniera, juice (i.e. "wet") or no juice. No cheese in the Windy City :) Thx. for sharing!
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This was DEEEEEELICIOUS!!!!! I've tried sc Italian beef (by Maureen) and wasn't impressed, but...