A delightful new take on an old classic is this apple upside-down cake. It tastes just as amazing as it smells, which will make your mouth water while it bakes! For family get-togethers, potlucks, parties, etc., it should be big and delicious.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 2 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 4 pounds boneless rump roast
- 6 cloves garlic, slivered
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon crushed red pepper
- 1 tablespoon dried oregano
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
- When au jus is hot, add sliced beef just long enough to heat through.
- Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 1 g |
| Protein | 45 g |
| Saturated Fat | 13 g |
| Sodium | 985 mg |
| Sugars | 0 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe as it was written and would not change anything. The beef is “oh, so tasty,” and the au jus is perfect. This recipe is definitely a keeper.
Our only Italian Beef go-to recipe! Been making it for years just exactly as it says and yum.
Made this. Terrific!!! I like it better than Mike’s or Al’s, but that’s just personal taste. I will never cook a 20 lb round at home like they do multiple times a day. I have been fortunate enough to have eaten “arrosto di manzo” in many places in Italy and there are as many different recipes as there are regions and cities. I love this one! Some recipes call for many spices that really aren’t necessary. Most of the slow cooker recipes over cook the beef. Some of the more negative reviews I think, come from people who don’t understand slicing against the grain or buying a quality roast. That said, I always add extra seasoning and beef broth so that I wind up with more jus. Mama Pierce knew best!
perfect recipe for a beginner like me
I made some of the suggested changes. I used a 2 lb. top round roast, browned it in the dutch oven, added 2 cups of beef broth, and two minced cloves of garlic. I baked it at 300 degrees for about 3 hours. Then I added 8 pepperoncini peppers and let it bake for another hour. When it was finished I shredded the beef for sandwiches. It was a hit with everyone.
I made this recipe exactly as written, only halved it since my roast was smaller. It turned out great! It was spicier than I thought it would be, and my husband normally doesn’t care for spicy foods, but he ate seconds. I will definitely make again, only I’ll probably reduce the crushed red pepper by half. Possibly my crushed pepper is hotter than normal!
My parents had a recipe that was similar. All kinds of spices. No package mixes. They had a few more spices. We made it for family gatherings and parties. Dad would take the cooked beef to a local meat store/butcher and they would slice it for him. They usually used a really big rump roast.
Grew up on the south side of Chicago and really miss the beef sandwiches available there. With that said, this recipe matches what I am used to. The only change was I used a 1/2 tbl of crushed red pepper and a 1/2 tbl of celery seed. I also added 3 cups of beef bullion to the au jus. A few of the diners thought it was too hot even with my cut back, so next time I may reduce the red pepper further.
I made this just as the method suggested and I really think it gave the beef amazing flavor. Next time I will try it with a top sirloin roast. The rump was just too chewy even though I sliced it paper-thin. I served it with my own giardenara and roasted marinaded green peppers. Use a crusty french baguette and cut it to the size sandwich you are hungry for!
I used beef broth instead of water. Otherwise no changes are needed! it is perfect
I made this exactly as written. Delicious! Hubby can’t wait for me to make it again.
Wonderful flavor, it’s a keeper!
this was amazing!!!! I put a smaller of of beef in the Crock-Pot and used less spicy and it was perfect
First attempt at making italian beef and considered it a success by family who enjoys italian beef. Consulted with my great local meat market / deli (italian family owned) who makes their own italian beef . Used bottom round roast per butcher’s suggestion and great perk was that they will slice roast for you that you purchase from them at no charge. Took cooked roast back after resting and cooling for only a few hours and it sliced beautifully. My opinion was that 1 tablespoon of pepper flakes produced too much heat to be served to people that do not like heat and will cut back next time. Also used the beef broth instead of water as per many suggestions. Thanks to all who rated and commented and helped make my first attempt a hit!
Just a little tip. Out of the ice box, put the cooked roast in the freezer for a half an hour to 1 hour, just to tighten it up more. NOW shave it with a sharp knife or slicer. It’s just so much easier!
this recipe is really as close as I have ever had since moving from the Chicagoland area. I love it! I went out and bought Hot Giardiniera from a local sub shop (that tries to make an Italian Beef) just to add to this sandwich. This was fantastic. Add a really great crusty Italian bread. I don’t have to click my heels and be “home”
When I come across this recipe As I flip through My Recipe Box, my mouth litteraly waters, EVERY time! Rump roasts can sometimes be a little tough and flavorless, but not so in this recipe! I made Au Jus and then placed the meat on hoagie rolls, with Pepper Jack cheese and sliced it diagonally for dipping. Yummmm!
a bit much red pepper for some of the guests but I thought it was fantastic.
I lived in Chicago most of my life and this recipe is right on. For those who are adding cheese to their sandwich you are no longer having a Chicago beef but are instead having a Philly cheese steak. Chicago beef sandwiches do not have cheese on them – they are served with hot or sweet peppers and that’s all.
amazing recipe. I too used beef Stock (from carton or home made..not can—too-salty) I posted another recipe to this So sorry, I thought it was my own tweek note to original recipe. i am new to this pro membership.I did add Basil ( 2t. dried) to the rub and pinch of garlic powder plus 2t. Worcestershire sauce to juice before roasting. This does work in a crock pot, but I like roasting first to give more flavor…then reheating in crock pot. As others have said before me ROAST THE BEEF RARE FIRST and then cooling in fridge is key to getting a nice thin slice. Be sure to chill COMPLETELY . This chef KNOWS what he is doing (SO did Lorraine Pierce so follow their cooking method(roasting) for the better results. Next time I might try adding dry red Italian wine ( maybe 1/2 cup or so) to the beef stock. Has anyone tried that way? Made this again ( still did not add wine yet, as it is too good to mess with much. HOWEVER both times it came out too salty. I was able to correct this. I caramelized 2 large onions in unsalted butter. Then added 1 qt of UNsalted beef STOCK from a carton (not broth)I brought this up to just under a boil, added about 8 or 9 fresh rosemary leaves,( stems removed)and simmered for 15 min. or so. THEN drained off the onions in a mesh strainer, (let drain 10 -15 min over a bowl)and added just the juice to the other juices. If your beef juice is not too salty, then skip this step. OR do it if you want to have extra juice for other recipes.
This is truly an amazing recipe for Chicago-style Italian beef!! The best for us. Very true to the Chicago flavor, of course!! This is the flavor of Italian beefs I’ve been searching for. The search is over. Pretty easy as well. Definitely use a meat slicer to slice very thin. Thank you so much for sharing!!