pot roast dip sandwiches
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Source: My Old Recipes
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Ingredients For pot roast dip sandwiches
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1 beef round rump roast, 3 lbs
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1/4 cup flour
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2 t. shortening
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salt, pepper
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1/2 cup water
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2 cans condensed beef broth
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2 t. instant minced onion
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1 t. worcestershire
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12 hard rolls
How To Make pot roast dip sandwiches
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1Coat meat with flour. In Dutch oven, brown meat on all sides in hot shortening. Season with salt and pepper. Remove from heat.
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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.
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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
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