Pot Roast Dip Sandwiches

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

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. Serves 12 Source: My Old Recipes

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