Chicago Style Italian Beef
rec.food.cooking/Gary Anderson/1997
Source: Ann Miner

1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 Tbsp. oregano
2 tsp. garlic salt
1 tsp. paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

Coat the roast with flour and brown in a dutch oven or similiar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid.

After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour**.

Remove peppers and bay leaves.

Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked.) Serve with pepperoncini peppers.