Italian Beef - Chicago Style
Description
The Rolled Rump is a cut that can be used to feed multiple people for more than one meal. This cut comes from the back leg where the muscles are very lean because of how much they are used for locomotion. With the continuous usage of these muscles they become packed with deep beefy flavor but need to be cooked gently to become tender. For this reason we like it for its versatility in ways it can be prepared. Our favorite way is to use the slow cooker to create rich and tender beef that is also juicy!
The Italian Beef Sandwich from Chicago can be created in your home using your Rolled Rump Roast and a few other ingredients. Slow cooked for 8 hours until fork tender and easily shredded apart this recipe will make great sandwiches for many hungry mouths.
Details
Yield: 4-8 Hoagies
Method: Braise
Total Time: 5-6 Hrs
or 9-10 Hrs
Active Time: 30-45 Mins
Difficulty: 4/10
Ingredients
1 rump roast (3-4LBS.)
1 onion sliced thin
1 packet Italian dressing mix
16 ounces sliced pepperoncini peppers with juice
2 cups beef broth
1 teaspoon Italian seasoning
Hoagie rolls or slider rolls
spicy giardiniera or pickled vegetables for serving
Provolone cheese for serving
Directions
Place onion in the bottom of a 6 qt slow cooker.
Place the roast on top of onions. Sprinkle with Italian dressing and seasoning.
Add broth and pepperoncini peppers with ½ cup of the juices.
Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
Serve over rolls and top with pickled vegetables or peppers, and cheese.
Butcher’s Note
If the sauce is too thin at the end of cooking, thicken it by simmering it in the slow cooker with the lid off until reduced. You can also thicken using 1 to 2 tablespoons of flour; mix 1/4 cup of the sauce with flour until no lumps remain, then whisk into the slow cooker and bring to a simmer for 1 to 2 minutes.