Pot Roast Dip Sandwiches Recipe

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Pot Roast Dip Sandwiches

Lynnda Cloutier


Source: My Old Recipes

pinch tips: How to Use a Meat Thermometer




1 beef round rump roast, 3 lbs
1/4 cup flour
2 t. shortening
salt, pepper
1/2 cup water
2 cans condensed beef broth
2 t. instant minced onion
1 t. worcestershire
12 hard rolls

Directions Step-By-Step

Coat meat with flour. In Dutch oven, brown meat on all sides in hot shortening. Season with salt and pepper. Remove from heat.
Add 1/2 cup water; cover; return to heat. Simmer until tender, 2 to 2 1/2 hours. Add water if needed. Pour off pan juices into measuring cup; skim off fat. Add water to juices, if needed to make 2 cups.
In pan, mix pan juice, beef broth, onion and Worcestershire. Bring to boil. Reduce heat. Simmer 5 minutes. Slice roast as thin as possible. Split hard rolls lengthwise almost all the way through. Place a few slices of meat in each roll. Serve each sandwich with 1/3 cup of broth.
Serves 12

About this Recipe

Course/Dish: Beef, Roasts, Sandwiches