INGREDIENTS (serves 8 people)
- 5 lb beef rump roast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarse-grind black pepper
- 2 1/2 cups boiling water
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon coarse-grind black pepper, to taste
- 1 teaspoon Tabasco sauce
- 8 cloves garlic, minced (yes, 8!)
- 2 tablespoons Worcestershire sauce
- salt, if needed
- Giardiniera, for relish
Preheat oven to 325 degrees F.
Sprinkle the roast with garlic powder, oregano and pepper. Rub it all over and place roast in a dutch oven or shallow baking pan. Bake, uncovered, for 1 1/2 hours. (The roast will be rare -- don't overcook it!)
Remove roast from pan and let it cool slightly, then thinly slice with meat slicer.
For da gravy: To the roasts pan drippings add the boiling water, beef broth, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce. Bring to a boil then simmer for 20 minutes, scraping up the browned bits at bottom of pan. Taste for seasoning and add salt, if needed (I didn't add any). Remove da gravy from heat and then add the add the sliced beef into da gravy.
Cover and marinate the beef in da gravy overnight. Reheat the next day and serve in crusty Italian sandwich rolls; put some giardiniera as relish on sandwiches and enjoy. Da Bears!!!