Chicago Italian Beef

Author

NuWave

Servings

10

Category

Main Dishes

Ingredients

• 1 (5- lb) rump roast
• 3 c water
• Sea salt
• Fresh ground black pepper
• 1 t dried oregano
• 1 t dried basil
• 1 t onion salt
• 1 t dried parsley
• 1 t garlic powder
• 1 bay leaf
• 1 (0.7-oz) pkg. dry Italian-style salad dressing mix
• 10 (6-inch) French rolls
• Hot giardiniera (prepared, for garnish)

Directions

1. Preheat Bravo and set to roast at 300°F.
2. In a saucepan, combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Stir well. Cook 5 minutes over medium heat.
3. Place rump roast into a roasting pan. Pour aus jus over roast. Roast at 300°F for 2-3 hrs.
4. When done, remove beef. Remove bay leaf and shred meat with a fork.
5. Pile shredded meat in rolls and garnish with hot Gardiner.