Pot Roast Dip Sandwiches

Pot Roast Dip Sandwiches

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Lynnda Cloutier

By
@eatygourmet

Source: My Old Recipes

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

How to Make Pot Roast Dip Sandwiches

Step-by-Step

  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

Printable Recipe Card

About Pot Roast Dip Sandwiches

Course/Dish: Beef Roasts Sandwiches




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