Hot Beef Dip Sandwiches

      4-5 lb. beef rump roast
      1 1/4 oz. pkg. dry onion soup mix
      2 tsp. sugar
      1 tsp. oregano leaves
      2 (10 1/2 oz.) cans condensed beef broth
      2 garlic cloves, finely chopped
      16 crusty French rolls, sliced in half lengthwise

      Heat oven to 300 degrees. Place beef roast in 5 quart Dutch oven.
In medium bowl combine remaining ingredients (except rolls). Pour over roast. Cover. Bake for 4-6 hours or until meat is very tender (or may be
cooked in crock-pot on high for 4 hours). Slice or shred meat; serve on rolls.
Skim fat from juices and serve individual portions for
dipping with sandwiches.

 
 
 Return to SANDWICHES  Index here
Return to GROWLIES Index here