Art’s Roast Beef – Anderson, Indiana (Copycat)

The aroma… I can almost smell it now. Growing up in Indiana, weekends often meant a trip to Art’s French Dip. The tender, slow-cooked roast beef, swimming in that flavorful, slightly spicy sauce, piled high on a crusty French roll – it was a symphony of flavors and textures that imprinted itself on my culinary memory. Years later, and miles away, I still crave that taste of home. This recipe, whispered from one Hoosier to another, is my attempt to recreate that magic, a comforting taste of childhood brought back to life.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 50 minutes
• Servings: 8-10
• Dietary Type: Not specified

Ingredients

• 3-4 lbs rump roast
• 2 cups water
• 15 ounces tomato sauce
• 1 onion, cut into large pieces
• 2 green peppers, cut into large pieces
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon oregano
• ¼ teaspoon anise seed
• 1 loaf French bread

Equipment Needed

• Oven
• Roasting pan
• Crockpot
• Knife
• Cutting board

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Place the rump roast in a roasting pan.
2. Bake the roast until it reaches your desired level of doneness. This typically takes about 1 ½ to 2 hours, but use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135 degrees F (54-57 degrees C). For medium, aim for 135-145 degrees F (57-63 degrees C). Remember that the roast will continue to cook slightly after you remove it from the oven.
3. While the roast is baking, prepare the sauce. In a crockpot, combine the water, tomato sauce, onion, green peppers, crushed red pepper flakes, salt, garlic powder, oregano, and anise seed.
4. Cover the crockpot and cook on low heat. This slow cooking allows the flavors to meld together beautifully.
5. Once the rump roast is done baking, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
6. Slice the roast into thin slices. The thinner the slices, the better they will absorb the sauce.
7. Add the sliced roast beef to the crockpot with the sauce.
8. Let the beef cook in the sauce for 2 hours on low heat. This final step is crucial, as it allows the beef to become incredibly tender and fully infused with the flavor of the sauce.
9. To serve, slice the French bread and pile high with the roast beef and sauce. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcrowd the crockpot. If your crockpot is too full, the beef may not cook evenly. If necessary, use a larger crockpot or cook in batches.
• Adjust the heat level. The 2 teaspoons of crushed red pepper flakes add a noticeable kick. If you prefer a milder flavor, reduce the amount or omit them altogether. Conversely, if you like things extra spicy, feel free to add more.
• Sear the roast before baking. For an even deeper, richer flavor, sear the rump roast in a hot skillet with a little oil on all sides before placing it in the oven. This creates a beautiful crust and seals in the juices.
• Deglaze the roasting pan. After removing the roast from the oven, deglaze the roasting pan with a little beef broth or red wine. Scrape up any browned bits from the bottom of the pan and add them to the crockpot for even more flavor in the sauce.
• Use a good quality French bread. The bread is an important part of the experience, so choose a loaf that is crusty on the outside and soft on the inside. A slightly chewy bread will hold up best to the sauce.
• Consider adding a bay leaf to the crockpot. Remove the bay leaf before serving.

Serving & Storage Suggestions

Serve Art’s Roast Beef hot, piled high on freshly sliced French bread. A side of coleslaw or potato salad complements the richness of the roast beef perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the beef and sauce in a saucepan over low heat or in the microwave. You can also freeze the leftovers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	732 kcal	N/A
Total Fat	23 g	35%
Saturated Fat	9 g	44%
Cholesterol	128 mg	42%
Sodium	1322 mg	55%
Total Carbohydrate	78 g	26%
Dietary Fiber	5 g	18%
Sugars	7 g	N/A
Protein	51 g	102%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Version: Increase the amount of crushed red pepper flakes, or add a pinch of cayenne pepper to the sauce.
• Sweeter Version: Add a tablespoon of brown sugar or honey to the sauce for a touch of sweetness.
• Vegetarian “Roast Beef”: Use seitan or portobello mushrooms as a substitute for the beef. Marinate them in a mixture of soy sauce, liquid smoke, and spices before cooking.
• Gluten-Free Option: Serve the roast beef and sauce over gluten-free bread or rice. Be sure to check the label of your tomato sauce to ensure it is gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While rump roast is traditional, you can also use chuck roast or top round. Keep in mind that cooking times may vary depending on the cut of beef.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for the Instant Pot. Sear the roast on all sides, then add the sauce ingredients. Cook on high pressure for about 60-75 minutes, followed by a natural pressure release.

Q: How do I make sure the beef is tender?
A: Slow cooking is key to tenderizing the beef. Make sure to cook the roast in the oven until it reaches your desired level of doneness, then let it simmer in the sauce in the crockpot for at least 2 hours.

Q: Can I add other vegetables to the sauce?
A: Absolutely! Feel free to add carrots, celery, or mushrooms to the crockpot along with the onions and green peppers.

Q: What’s the best way to slice the roast beef?
A: Use a sharp knife and slice the roast against the grain. This will help to make the beef more tender and easier to chew.

Final Thoughts

Whether you’re a Hoosier longing for a taste of home or simply a food lover searching for a delicious and comforting meal, I hope you’ll give this Art’s Roast Beef recipe a try. It’s a labor of love, but the reward is a dish that’s both satisfying and nostalgic. Don’t be afraid to experiment with the seasonings and adjust the recipe to your own taste preferences. And most importantly, enjoy the process of creating something delicious! Let me know in the comments how your version turns out – I’d love to hear about your experience. Pair it with a cold Indiana craft beer for the full experience!