Italian Beef

An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, which originated in Chicago where its history dates back at least to the 1930s.
Italian beef sandwiches can be found at most hot dog stands and small Italian-American restaurants throughout the city of Chicago and its suburbs. They are difficult to find outside of Illinois. However, Chicago expatriates have opened restaurants across the country serving Italian beef, Chicago-style hot dogs, and other foods original to the Chicago area.

INGREDIENTS

1 (5 to 6 pound) rump roast
1 teaspoon salt
1/4 teaspoon black pepper
3 large onions, sliced
1/2 teaspoon onion salt
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1 teaspoon monosodium glutamate
1/2 teaspoon garlic salt
1/4 teaspoon basil
1/2 teaspoon seasoned salt

PROCEDURE

Bake roast the day before serving. Place rump roast in roaster or Dutch oven half filled with
water; add salt, black pepper and onions. Bake, covered, in 325 degree F oven for 3 hours. Place
roast and liquid in container which can be placed in refrigerator. Store overnight.
The next day, remove fat and slice beef in very thin slices. Strain liquid and add onion salt,
oregano, Italian seasoning, mono sodium glutamate, garlic salt, basil and seasoned salt. Bring all
ingredients to boiling point and remove from stove. Place beef slices in layers and pour sauce
over each layer. Pour remaining sauce to cover meat and place in 350 degrees F oven. Bake for
30 minutes.
Serve hot on hard rolls with pepperoni.
Yields 12 to 15 servings.