Preheat the oven to 450°
Season the roast liberally with Dr. BBQ’s Italian Beef Rub
Place it on a rack in a medium roasting pan and put it in the oven.
Cook for 30 minutes
Meanwhile combine the gravy ingredients and mix well
After 30 minutes, turn the oven down to 350°
Remove the roasting pan from the oven
Slowly pour the gravy over the roast into the pan
Cover with a tight-fitting lid or aluminum foil
Return to the oven for about 1 hour and 15 minutes or until the meat reaches and internal temp of 150°
Remove from the oven, uncover, and let cool for 30 minutes
Wrap the roast in foil and refrigerate for at least four hours but preferably overnight
Transfer the gravy to a bowl being sure to get any stuck stuff from the bottom of the pan. At this point you should have 3 and 1/2 to 4 cups of gravy. If you’re short, add enough water to make 3 and 1/2 cups
Cover and refrigerate the gravy with the beef
The next day, take the meat out of the refrigerator and slice it as thinly as possible. Slicing while cold will help. This is a very important part of the recipe. If you can use an electric slicer that would be the best, as you want it very thin. If not, get your best sharp knife and take your time slicing it as thin as you possibly can. The authentic Chicago Italian Beef is sliced paper thin and that is key to its taste.
Put the gravy in a large saucepan or dutch oven over medium heat and bring it to a simmer
Add the beef separating it as you go, and toss to coat
Return to a simmer and serve