- 1 beef rump roast or bottom round roast (3 to 4 pounds)
- 2 cups water
- 3 beef bouillon cubes
- 3 hot yellow peppers, seeded and sliced
- 1/2 teaspoon each salt, onion salt and garlic salt
- 1/2 teaspoon each dried basil, oregano and Italian seasoning
- 12 to 16 hard rolls
- Place roast, water and bouillon in a roasting pan. Cover and bake at 350° for 2 hours or until meat is tender. Remove meat; strain broth. Chill broth and meat separately until meat is firm; cut into thin slices. Place in a 13-in. x 9-in. baking pan; set aside.
- In a saucepan, bring broth, peppers and seasonings to a boil. Reduce heat; simmer for 10 minutes. Pour over met. Cover and bake at 325° for 1 hour, or refrigerate overnight before baking. Serve on rolls. Yield: 12-16 servings.
Originally published as Robust Beef Sandwiches in Country Woman January/February 1996, p16
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