Email to Sherri Callinan      

Italian Beef Sandwiches

List of Ingredients

3 lb. boneless beef rump roast
1 tsp. salt
1 tsp. pepper
1 cup water
3 1/2 cups water
1 tsp. onion salt
1 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
1 tsp. oregano
1/2 tsp. garlic powder
crusty rolls


Recipe

Put roast in a large pot. Sprinkle with salt and pepper. Add the 1-cup water. Cover and bake in a 325 oven for 3 hours or until the roast is very tender. Remove roast from the pan juices. Allow it to rest to make it easier to slice. Add the remaining seasonings to the pan juices. Add the sliced beef. Bring to a boil, then reduce heat and simmer 30 minutes. Allow to chill in the fridge overnight. Reheated the next day is best. Serve on crusty rolls with hot peppers, if desired.

Note from Tater1026 (recipe board member):
This sounds almost like my recipe except I add to the above recipe crushed red peppers, bell peppers, add a couple of beef boullion cubes and italian seasonings. I cook mine in the crockpot. You can use any beef roast..I use chuck most of the time....usually whatever is on sale. we serve as an open faced sandwich doused in juices or a sandwich.
We serve with those hoagie buns and mozzarella cheese and potato chips.