Real Recipes From Real Home Cooks ®

pot roast dip sandwiches

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

Source: My Old Recipes

★★★★★ 1

Ingredients For pot roast dip sandwiches

  • 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

How To Make pot roast dip sandwiches

  • 1
    Coat meat with flour. In Dutch oven, brown meat on all sides in hot shortening. Season with salt and pepper. Remove from heat.
  • 2
    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.
  • 3
    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

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