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.
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