Ingredients
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1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/2 teaspoon coarse-grind black pepper
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2 cups boiling water
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2 beef bouillon cubes
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2 teaspoons dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon coarse-grind black pepper, to taste
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1 teaspoon Tabasco sauce
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8 garlic cloves, minced
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2 tablespoons Worcestershire sauce
Instructions
- Preheat oven to 325°F.
- Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
- Roast will be very rare-- don't overcook it!
- Let cool slightly, then thinly slice.
- Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
- Simmer for 20 minutes, scraping up the browned bits.
- Taste for salt and add some if you wish.
- Add the sliced beef; cover and marinate in da gravy overnight.
- Reheat the next day and serve in crusty Italian sandwich rolls.