© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: grandma cooks
Servings: 6 to 8
This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick.
3 pound rump roast
2 cups Campbells beef broth bouillon — no substitutes
1 tablespoon flour
1 onion, sliced
1 dozen dinner rolls
2 tablespoons olive oil
Heat a tablespoon of olive oil in a large cast iron skillet. Brown the roast in the skillet on all sides. Cover the outside of the roast on all sides with lots of black pepper. Place skillet in oven for at least one hour.
At the end of one hour add flour to the hot oil in the skillet until it is dissolved. Add both cans of soup to the roast. Cook another hour in the oven.
Add the sliced onion. Salt if needed — The soup is salty. Serve the roast thinly slice within the hot rolls and a small dish of the gravy.