1 - 3-5 lb
beef rump roast
flour (or as needed)
beef bouillon, cubes
pepper, to taste
mozzarella cheese & pepperoncini peppers (as needed)
sliced french bread
1Coat the roast with flour.
2Mix shortening & 3 C of water.
3Put roast & shortening/water mixture in a crock pot & let it simmer all day on low (9 to 11 hours).
4Remove from liquid & cool meat completely, reserving liquid.
5After meat is cooled, slice thinly with an electric knife. Add all beef & reserve liquid to large pot.
6Add 2 more cups of water, spices, bay leaves, peppers & beef cubes & bring to a boil. Turn heat down & simmer on low for 1 hour.
7Remove peppers & bay leaves.
8Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked.) Serve with pepperoncini peppers & Mozzarella cheese.
About this Recipe
Other Tag: For Kids