 |
Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 18 |
|
As a Chicagoan, I have had some great Italian beef sandwiches - but my family and I still prefer this recipe! My mother got it from an Italian friend of hers. It makes enough for a family party, or you can freeze half of it for a quick meal a few weeks later. Ingredients:
1 (8 -10 lb) rump roast |
1 medium onion, chopped |
1 cup parmesan cheese, grated |
3 tablespoons ground oregano |
3 tablespoons paprika |
3 garlic cloves, cut up |
2 teaspoons salt |
1 dash pepper |
12 -18 french rolls |
Directions:
1. Preheat the oven to 350 degrees.
2. Place the roast in an oven safe roasting pan. Cut several slits in the top of the meat.
3. Mix the onion, cheese, and spices together. Sprinkle the spice mixture into the slits in the meat, then pour the rest on top.
4. Add water up to the top of the roast but not covering it.
5. Roast uncovered at 350 degrees for one hour.
6. Your can now add more water if you wish. Cover and continue roasting until tender, about 2 more hours, adding more water if needed.
7. Slice, shave, or shred as desired and serve on french rolls.
|
|