I live an hour and a half to two hours away from Chicago, depending on traffic (Oh the traffic!). If you are in the Chicagoland area and see a line of rugged men wearing work boots and worn levi jeans you are more than likely near a beef stand during lunch break. Dry, Wet, or Dipped! Sweet or Hot! Cheese or no Cheese! Chicagoans take their beef pretty seriously. My husband and I have had a lot of Italian Beef Sandwhiches in our time, we have Au Jus running through our veins, and this beef recipe ranks on top. My husband’s Aunt shared this recipe with me and it would not be fair if I kept this to myself, it’s that good!
Recipe adapted from Valpo Women’s Guild Cook Book
3 to 4 lb Rump Roast
2 3oz Packets of Loui’s Italian Beef Au Jus Seasoning (This seasoning is so amazing and its all I use, but you can use another brand if you can’t find it)
1 Onion thinly sliced
1 large Green Pepper sliced
2 teaspoons Salt
3 teaspoons Garlic Powder
3 teaspoons Basil (not fresh Basil)
1/2 cup grated Parmesan Cheese
Beef Buns, Sliced Mozzarella, and Giardiniera for serving
Yields 8 to 10 servings.
Preheat the oven to 325 degrees Fahrenheit.
Place your rump roast fat side up (this allows the delicious flavor of the fat to drip down through the meat as it cooks) on a rack in a roasting pan. Bake uncovered until rare, about 1 and 1/2 to 2 hours or until an instant read thermometer reads 120 to 125 degrees.
Cool overnight reserving Juices.
Slice very thin. If you have a meat slicer that would work awesome! (I really want a meat slicer, mainly for this recipe)
In a bowl combine: salt, garlic powder, basil, and parmesan cheese. Stir.
Prepare Au Jus and add in reserved juices from your roast. 2 packets of the Loui’s au jus seasoning made 12 cups of Au Jus.
This next step can be done in a crock pot or the roasting pan you initially cooked the rump roast in. I have prepared the beef both ways and will give cooking times for both.
In a crock pot or roasting pan, place beef in 4 layers, sprinkling 1/4 of seasoning mixture on top of each layer.
Place sliced onions and green peppers on top.
Then pour the au jus over beef to cover.
If you are preparing this in the roasting pan, cover, and bake in a 350 degrees fahrenheit oven until fork tender, about 2 hours.
If your are preparing this in a crock pot, cook on high setting for 2 hours, then cook on low setting until fork tender at least another hour. Then keep on warm setting until ready to serve.
Serve on beef buns, and top with sliced mozzarella and giardiniera. Ladle some Au Jus into individual cups and serve along side Italian Beef Sandwiches for dipping.
If you want to cook it ahead of time it heats up well.