Chicago Style Beef

• 1 (4 -5 lb) boneless beef rump roast
• 2 (10 1/2 ounce) cans beef broth (gravy ingredient)
• 2 garlic cloves, minced (gravy ingredient)
• 2 tablespoons Worcestershire sauce (gravy ingredient)
• 3 green bell peppers (sliced in strips)
• 1 teaspoon oregano (gravy ingredient)
• 1 teaspoon marjoram (gravy ingredient)
• 1 teaspoon basil (gravy ingredient)
• 1/2 teaspoon thyme (gravy ingredient)
• 10 hoagie rolls
• 1 (8 ounce) jar pepperoncini peppers
• 1 (8 ounce) jar giardiniera relish (optional)

1. Heat oven to 325u0b0F.
2. Place the meat on the rack in a roasting pan and bake 2 hours.
3. Let cool then slice very thin with electric knife.
4. Pour the broth into the roasting pan, set over medium heat on top of stove.
5. Stir to loosen the brown bits.
6. Add garlic, Worcestershire, bell peppers, oregano, marjoram, basil and thyme.
7. Bring to boil, reduce heat and simmer for 20 minutes.
8. Add the meat, stirring to coat with gravy.
9. Cover and refrigerate overnight (at least 4 hours).
10. Reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini.
11. Garnish with the optional Giardiniera Relish.
12. ** gravy ingredients can be doubled.

boneless beef rump roast, beef broth, garlic, worcestershire sauce, green bell peppers, oregano, marjoram, basil, thyme, hoagie, pepperoncini peppers

Taken from www.food.com/recipe/chicago-style-beef-213427 (may not work)