Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.

Ingredients

7 serv.

rump roast↗1 lb
(please don't use chuck roast, too stringy and greasy)
garlic powder↗1⁄2 teaspoon
dried oregano↗1⁄2 teaspoon
coarse-grind black pepper↗1⁄2 teaspoon
Da Gravy
boiling water2 cups
beef bouillon cubes↗2
dried oregano↗2 teaspoons
dried thyme↗1 teaspoon
coarse-grind black pepper↗1⁄2 teaspoon
to taste
Tabasco sauce↗1 teaspoon
garlic cloves↗8
minced
Worcestershire sauce↗2 tablespoons
salt↗
(bouillon can be salty, taste first!)

Step-by-step instructions

1
Preheat oven to 325°F.
2
Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
3
Roast will be very rare-- don't overcook it!
4
Let cool slightly, then thinly slice.
5
Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
6
Simmer for 20 minutes, scraping up the browned bits.
7
Taste for salt and add some if you wish.
8
Add the sliced beef; cover and marinate in da gravy overnight.
9
Reheat the next day and serve in crusty Italian sandwich rolls.

Source: food.com

Original recipe ↗

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