Ingredients
- 1-5 lb. rump roast
- 1 medium diced
- 2 cups beef stock
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon dried marjoram
- 1 bay leaf
- 1 teaspoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 3 to 6 garlic cloves, crushed
- 1 green pepper, seeled and chopped
- 1 tablespoons fresh basil (optional)
Preparation
Step 1
Preheat the oven to 300 degrees. Dry the roast, season with salt and pepper and place on a rack in roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until thermometer reads 140 degrees. Remove the roast to a platter or cutting board, cover loosely with aluminum foil and let rest for half an hour.
Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 10 minutes, adding any juices that collect from the resting beef.
Slice the beef thinly and arrange the slices in a dish. Strain he juice mixture, pout it over the beef and refrigerate for 8 to 12 hours.
Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve for dipping.