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Pot Roast Dip Sandwiches

Love.Food's picture
Ingredients
  Beef rump roast 3 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Shortening 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Sandwich
Interest: 
Everyday

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