Pot Roast Dip Sandwiches
|Beef rump roast||3 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Instant minced onion||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Individual italian rolls||2|
Coat roast with flour.
In Dutch oven or large skillet brown meat slowly on all sides in hot shortening.
Season with salt and pepper.
Remove from heat; add the 1/2 cup water.
Cover tightly, return to heat, and simmer slowly till tender, 2 to 216 hours.
Add water, if needed.
Pour off pan juices into measuring cup; skim off fat.
Add water, if necessary, to make 1 cup.
In saucepan combine pan juices, condensed beef broth, onion, and Worcestershire.
Bring to boiling; reduce heat and simmer 5 minutes.
Slice the beef as thinly as possible.
Slice the rolls lengthwise, cutting almost all the way through.
Place a few of the slices inside each roll.