Italian Beef
Old recipe card-Hullinger recipe 1984
- 4 lb rump roast (3-5 lb)
- 1 1/2 tsp garlic powder
- 2 tsp oregano
- 2 cans beef broth
- 1 jar, mild pepperoncinis, drained
- hard sub style bread
Place roast in a medium sized deep casserole dish. Sprinkle meat with garlic powder and oregano. Pour beef broth over meat (the seasonings will probably wash off. That's fine). Place pepperoncinis around the beef so they're floating in the broth. Cover casserole dish with lid or foil.(Bake at 300 for 4 hours for 3 1/2# and use arm roast per Laura.) (Also, might want to add another can of beef broth per Laura)
Split rolls in half and toast in the oven. Slice meat thinly. and place on toasted sandwich rolls along with a few pepperoncinis. Ladle broth and meat juices into small bowls for dipping sandwiches in.
Yield: about 8 sandwiches