After seeing this recipe from Cook's Country, I decided to give it a try. I usually cook the beef in a slow cooker, but this looked very good. IT IS!!!! I've tried many recipes, and this is one of the best, if not the best! You can use your favorite cut, but they do not recommend a rump roast. I use a Boston Cut Roast (chuck). For the olive oil, I use the oil from Scala's Giardiniera, which gives it even more of an authentic Chicago Italian Beef taste.
From Cook's Country: Test Kitchen Discoveries
The rump roast proved too tough—tasters preferred the meatiness and tenderness of a top sirloin roast.
Elevating the roast on a rack kept it out of the jus and kept the meat from becoming too mushy.
Instead of marinating the roast, which can cause the meat to become mushy, we rubbed the roast with a blend of dried oregano, basil, garlic powder, and red pepper flakes.
To get the browned crust we wanted, we browned the meat in a skillet before rubbing it and we added a little oil to the spices so they’d adhere to the seared exterior of the meat.
Chicago-Style Italian Roast Beef
Serves 6 to 8
4 teaspoons garlic powder
4 teaspoons dried basil
4 teaspoons dried oregano
1 tablespoon pepper
1 4-pound top sirloin roast , fat trimmed to 1/4 inch thick
2 tablespoons vegetable oil
1 onion , chopped fine
3 garlic cloves , minced
1 tablespoon flour
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
1 1/2 cups water
1 teaspoon red pepper flakes
2 teaspoons salt
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic powder, basil, oregano, and pepper in small bowl.
2. Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack set inside roasting pan.
3. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 1 teaspoon spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan.
4. Stir remaining oil, pepper flakes, and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes.
5. Pour jus through fine-mesh strainer and keep warm. Slice roast crosswise against grain into ¼-inch-thick slices. Serve with jus.