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Pot Roast Dip Sandwiches
Ingredients:
1 3 lb. beef rump roast
1/4 c. flour
2 Tbs. shortening
Salt
Pepper
1/2 c. water
2 10 1/2 oz. cans condensed beef broth
2 tsp. instant minced onion
1 tsp. Worcestershire sauce
12 hard rolls
1 3 lb. beef rump roast
1/4 c. flour
2 Tbs. shortening
Salt
Pepper
1/2 c. water
2 10 1/2 oz. cans condensed beef broth
2 tsp. instant minced onion
1 tsp. Worcestershire sauce
12 hard rolls
Directions:
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 c. water. Cover; return to heat. Simmer till tender, 2 to 21/2 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 saucepan combine pan juices, beef broth, onion, and Worcestershire. Bring to boiling; reduce heat. Simmer 5 minutes.
Slice roast as thinly as possible. Split hard rolls lengthwise, cutting almost all the way through. Place a few slices of meat in each roll. Serve each sandwich with about 1/3 c. of the hot broth.
Makes 12 Servings
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 c. water. Cover; return to heat. Simmer till tender, 2 to 21/2 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 saucepan combine pan juices, beef broth, onion, and Worcestershire. Bring to boiling; reduce heat. Simmer 5 minutes.
Slice roast as thinly as possible. Split hard rolls lengthwise, cutting almost all the way through. Place a few slices of meat in each roll. Serve each sandwich with about 1/3 c. of the hot broth.
Makes 12 Servings
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