Recipe: Chicago Italian Beef Sandwiches (make ahead)

CHICAGO ITALIAN BEEF SANDWICHES

1 (4 to 5 pound) boneless rump or eye of round roast
FOR THE SAUCE:
2 cans (10 1/2 ounces each) beef broth
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
2 to 3 green bell peppers, sliced in fine strips
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1/2 teaspoon thyme
Bottled hot sauce (optional, to taste)
FOR SERVING:
12 Kaiser or hoagie rolls
Pepperoncini or other pickled peppers

TO PREPARE THE BEEF:
Heat oven to 325 degrees F.

Place the meat on a rack in a roasting pan and roast 2 hours. Let cool 20 minutes, then slice as thin as possible (an electric knife works best). Set aside.

TO MAKE THE SAUCE:
Pour the broth into the roasting pan, set over medium-high heat on top of stove, and stir with a wooden spoon to loosen the browned bits. Add garlic, Worcestershire, bell pepper, oregano, marjoram, basil, thyme and hot sauce to taste. Bring to a boil, reduce heat and simmer 15 minutes.

Add the sliced meat, stirring to coat with sauce. Cover and refrigerate at least 4 hours and preferably overnight.

TO SERVE:
Reheat and serve on rolls moistened with the sauce and layered with pepperoncini.

Leftover beef freeze well.

Makes enough for about 12 sandwiches.
Source: Linda Cicero, The Miami Herald, August 31, 2006