Dan's "what to die for" Chicago Italian Beef

Elkhorn Inn & Theatre

30767 Coal Heritage Road   Eckman , Landgraff, WV 24829 USA


  • 5 lb rump roast
  • 3 tablespoons Italian seasoning (oregano, thyme, sage, rosemary, basil); you may need more.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper, coarsely ground
  • 4 clove Garlic
  • 4 "sport peppers" (hot peppers), sliced
  • 2 cups boiling water
  • 2 beef boullion cubes
  • 3 teaspoons Italian seasoning (oregano, thyme, sage, rosemary, basil)
  • 1/2 teaspoon black pepper, coarsely ground
  • 1 teaspoon hot sauce (Tabasco, etc.), to taste
  • 8 clove Garlic, minced
  • 2 tablespoons Worcestershire Sauce
  • 10 Crusty Italian Bread or Rolls
  • Non-Stick Olive Oil Cooking Spray


  1. Make incisions all over the roast and insert slices of “sport peppers” and garlic. Mix the first Italian seasonings, garlic powder, and pepper, and rub the roast all over, coating it. Cover roast with plastic wrap, and let it sit for at least 30 minutes, longer if possible. Preheat oven to 325 degrees F.
  2. Spray the roasting pan with non-stick olive oil spray and cook the roast, uncovered, for approx 30 minutes/lb. (5 lbs. = 2½ hrs.) It will be Rare- do NOT keep cooking it and thus overcook it! The meat will cook more later! Let the roast cool and slice THINLY.
  3. Put the roast’s pan drippings in a pan and add the boiling water, beef bouillon cubes, and the rest of the herbs, pepper, hot sauce, garlic, and Worcestershire sauce. You will probably not need to add salt as the beef bouillon cubes are salty. Simmer Da Gravy for 20 minutes, stirring and mixing in the browned bits from the pan drippings. Taste, and adjust the seasonings if needed.
  4. Add the thinly sliced beef to Da Gravy and mix it in, being sure all the meat is totally covered by gravy. Cover, and let it marinate overnight in the refrigerator- this is KEY! The next day, gently reheat Da Beef in Da Gravy. (Yes, you can microwave it). Lightly toast Italian bread slices for a few minutes on both sides under the broiler - this is KEY! Serve Da Beef on Da Bread, covered with Da Gravy, and topped with sliced banana peppers. (You can also serve Da Beef topped with sautéed, sliced green peppers and onions).
  5. Sigh deeply and wish you were from Chicago!
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Dan's "what to die for" Chicago Italian Beef