San Diego Padres are nearing a whopping sale, AP source says
Prosecutors say makeup, wigs helped former Alabama tackle impersonate NFL players in $20M fraud
AP Mock Draft 3.0: Real intrigue in NFL draft starts at No. 2 after Raiders take QB Fernando Mendoza
Wildfires used to 'go to sleep' at night. Climate change has them burning overtime
$13 train fare spikes to $150 for World Cup fans attending matches in New Jersey
Congo Republic signals privately it requested new IMF loan, sources say
Hampshire College’s demise is yet another blow to creative, outside-the-box options in higher education
Italian Beef
Prep Time: 5 hr
Cook Time: 30 min
Total Time: 5 hr 30 min
Yield: about 12 sandwiches
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 12)
| Energy | 643 kcal |
| Total lipid (fat) | 25.5 g |
| Fatty acids, total saturated | 9.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 42.5 g |
| Fiber, total dietary | 10 g |
| Sugars, total including NLEA | 5 g |
| Protein | 63.5 g |
| Cholesterol | 173 mg |
| Sodium, Na | 1241.5 mg |
| Calcium, Ca | 426 mg |
| Iron, Fe | 17.5 mg |
| Potassium, K | 1528.5 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Juicy, flavorful beef sandwiches perfect for a hearty meal.
Ingredients
Dry Rub
- 4 ounces - dried basil
- 2 ounces - dried oregano
- 1 ounce - black pepper
- 1 ounce - garlic powder
- 1 ounce - onion powder
- 1/2 ounce - kosher salt
Meat
- 1 quart - beef stock
- One 6- to 7-pound - eye-of-round beef roast, trimmed
Gravy
- 5 ounces - beef base
- 2 ounces - black pepper
- 8 - garlic cloves
- 3 - celery stalks, chopped
- 2 - bay leaves
- 2 - large onions, with skins, chopped
- 12 - Hoagie rolls
- 1 quart - hot or mild giardiniera
- Step 1 Blend together the basil, oregano, black pepper, garlic powder, onion powder, and kosher salt to create the dry rub.
- Step 2 Preheat your oven to 350°F.
- Step 3 Pour beef stock and 1 quart of water into a roasting pan. Position the beef roast on a perforated pan over the roasting pan. Generously coat the roast with the dry rub mixture.
- Step 4 Cover the pan tightly with aluminum foil and roast in the oven until the center of the beef reaches 140°F, approximately 30 minutes per pound.
- Step 5 Allow the beef to cool in the refrigerator for at least 2 hours to facilitate thin slicing.
- Step 6 For the gravy, combine the beef base, black pepper, garlic, chopped celery, bay leaves, and chopped onions in a stockpot with 1 gallon of cold water. Bring to a boil, then reduce to a simmer for at least 1 hour. Strain and keep the gravy hot.
- Step 7 When ready to serve, warm the sliced beef in the hot gravy for 1 to 2 minutes.
- Step 8 Assemble the sandwiches by placing the heated beef into hoagie rolls and topping with giardiniera. Serve and enjoy.
Ingredients
Dry Rub
- 4 ounces - dried basil
- 2 ounces - dried oregano
- 1 ounce - black pepper
- 1 ounce - garlic powder
- 1 ounce - onion powder
- 1/2 ounce - kosher salt
Meat
- 1 quart - beef stock
- One 6- to 7-pound - eye-of-round beef roast, trimmed
Gravy
- 5 ounces - beef base
- 2 ounces - black pepper
- 8 - garlic cloves
- 3 - celery stalks, chopped
- 2 - bay leaves
- 2 - large onions, with skins, chopped
- 12 - Hoagie rolls
- 1 quart - hot or mild giardiniera
Related
Best Deviled Eggs
Baked French Toast With Oat Crumble Topping
Loaded Baked Frittata
Spinach and Gruyere Breakfast Casserole
Homemade Cinnamon Rolls
Goat Cheese and Dill Dutch Baby
Rustic Cornbread Stuffing with Fresh Herbs
Roasted Turkey With Orange and Sage
Sweet Potato Casserole Pie
