Pot Roast Dip Sandwiches
Rating:
★★★★★ 1 vote
Comments:
Ingredients
- 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
Step-By-Step
1Coat meat with flour. In Dutch oven, brown meat on all sides in hot shortening. Season with salt and pepper. Remove from heat.
2Add 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.
3In 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
Serves 12
