Ingredients
- 6 pound rolled rump roast (should feed 12-15)
- 2 packets dried onion soup mix
- 2 teaspoons dried oregano
- 2 teaspoons dried sweet basil
- 2 teaspoons crushed red pepper
- 2 cloves garlic ( 1-2 teaspoons minced garlic)
- 4 cups water
- Provolone or Mozzarella Cheese (optional)
- buns
Instructions
- Preheat oven to 350 degrees
- Mix onion soup packets, spices, and garlic with water in a roasting pan. Add roast (I cut my roast in half for quicker cooking) . Roll roast around in the pan to cover with seasonings.
- Cover with lid or foil and bake for one hour. *we will be undercooking because we will finish cooking in the slow cooker.
- Remove the roast from the oven and let it cool completely. Then remove the roast from the pan and wrap in aluminum foil and carefully pour the juices into a sealable container. Place both the foil-covered roast and container of juices in the refrigerator overnight.
- The following day, (5-7 hours before you plan to serve) remove roast from refrigerator and slice paper-thin against the grain with a meat slicer (if you don’t have a mean slicer see Tip in notes). It’s important to slice the roast cold and firm.
- Place sliced meat in the slow cooker, pour juices over sliced meat, and add another 2 cups of water.
- Slow cook on low for 4-6 hours
- Serve on toasted buns with cheese. If you want to serve Chicago-style, make sure you dip your bun into the juices! and juices/broth in small bowls on the side for dunking.
Notes
TIP: if you don’t have a meat slicer you have a few options: Carefully slice as thin as possible with a sharp chef knife or electric knife. You can also see if your butcher will slice it for you. For years my mom would take the partially cooked roast back to the grocery store and have the butcher slice it for her. Eventually, we bought a meat slicer since we were making Italian Beef a few times a year, as well as using it for other sliced meats, cheese, bread and more!
How to Reheat: Place your desired amount of meat into a small pot along with some of the juices and heat over low heat until hot. Or, place meat and juices in a microwave-safe bowl and heat it up until hot.
How to Store: Place Italian Beef with juices in an airtight container in the refrigerator for up to 5 days. Or freeze, covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.