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Special Italian Beef Sandwiches




Source of Recipe


Sandy in OH on Mimi's


List of Ingredients




Lean beef rump roast (4 to 5-lb.)
3 cups water or beef stock
1 whole onion
3 cloves garlic, halved
1 tablespoon crushed fennel seeds
1 teaspoon coriander seeds
2 teaspoons crushed basil leaves
2 teaspoons oregano
1 teaspoon salt or to taste
Instant flour (Wondra), optional
Sauteed peppers and onions
Buttered hard rolls



Recipe



Place rump roast trimmed of fat in a pressure cooker. Add water or beef stock, onion, garlic, and seasonings. Pressure cook on 10-pounds pressure 45 to 60 minutes, depending on size of roast. After cool down period, remove lid and transfer meat to a pan.
Strain broth and discard onion and garlic. Cook liquid down to thicken slightly. (Or add enough instant flour* (Wondra) to thicken as desired.

Slice meat very thinly or shred using 2 forks as I usually do. Combine meat and sauce in a large crockpot or warming dish to keep hot while serving. Place slotted spoon for making sandwiches, along with plenty of sauteed peppers and onions and buttered hard rolls.
Great crowd-pleaser!

Note: *Wondra is found in most grocery stores near the regular flour.... its usually in a canister. You can cook this recipe on top the stove, but it'll take 3 to 4 hrs. and even longer in an oven.