Chicago Italian Beef Sandwich

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

3

 pounds

 rump roast -- trimmed

1

 tablespoon

 Italian seasoning

1

 teaspoon

 kosher salt

1/2

 teaspoon

 ground black pepper

1

 teaspoon

 paprika

1/2

 teaspoon

 crushed red pepper flakes

1

 large

 onion -- sliced

3

 cloves

 garlic -- sliced

1/2

 cup

 red wine

1

 cup

 low sodium beef broth

2

 whole

 bay leaves

2

 large

 green peppers -- sliced 1/4-inch thick

1

 cup

 giardiniera vegetables

6

 hoagie rolls or other sturdy rolls

1

 tablespoon

 olive oil

Mix Italian seasoning, salt, pepper, paprika, and crushed red pepper together. Rub over roast.

Place roast in large zip lock bag and add onion, garlic, wine, beef broth, and bay leaves. Marinate meat for 2 to 3 hours.

Heat oven to 350F.

Place roast in pan on a rack and add marinade to roasting pan. Cook for 3 hours or until instant read thermometer registers 135F.

Remove roast form pan and let cool. Slice very thin.

Cool marinade and skim off fat.

While beef is resting heat olive oil in a skillet and fry the green peppers.

Dip the meat in the marinade and place on rolls topping with green peppers and giardiniera.


Makes 6 Servings.
Per Serving: 593 Calories; 17g Fat (27.6% calories from fat); 60g Protein; 43g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 966mg Sodium. Exchanges: 2 1/2 Grain (Starch); 7 Lean Meat; 1 Vegetable; 1 Fat.

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