- Details
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Parent Category: Recipes
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
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.
