Max's Italian Beef

By Cathie davidson

Need a sandwich you can really sink your teeth into? Try this one from Max's Italian Beef.

Ingredients

• 5 lb Outside Round Roast
• Kosher salt, course black pepper, garlic powder, oregano, and paprika
• Roasting pan with rack
• Rub roast with seasoning
• Let rest in refrigerator for one hour
• Place on rack and roast at 350 for approximately 20 minutes per pound or until internal temperature reaches 140 (medium)
• Cool at least one hour
• Slice as thin as possible!
• Max's Italian Beef Gravy
• Deglazed pan drippings
• 1/2 gallon Beef broth
• Granulated garlic, oregano, pepper
• Sweet Peppers
• Two large green bell peppers
• 8 oz beef broth
• 8 oz water
• 1 TBS oregano
• Giardinera
• Celery
• Serrano peppers
• Green olives
• Italian hot red peppers
• 2 cups Vegetable oil
• 1/4 cup vinegar
• Kosher salt

Preparation

Step 1

Beef

Rub roast with seasoning
Let rest in refrigerator for one hour
Place on rack and roast at 350 for approximately 20 minutes per pound or until internal temperature reaches 140 (medium)
Cool at least one hour
Slice as thin as possible!

Gravy

Deglaze roasting pan with hot beef broth
Pour into saucepan with remaining beef broth
Add sliced beef
Season with garlic, oregano and pepper to taste
Gently simmer 30 minutes
DO NOT BOIL

Sweet Peppers

Clean peppers and cut into strips
Place in saucepan and cover with beef broth, water, and oregano
Bring to a boil and then remove to a colander

Giardinera

Chop vegetables ¼" to ½"
Mix oil, vinegar and salt and warm slightly to blend flavors
Cover vegetables with oil mixture
Marinate overnight in the refrigerator