French Dip Recipe
Ingredients
| 3 to 4 pounds sirloin tip or boneless beef rump roast | ||
| Worcestershire sauce | ||
| 8 sandwich rolls | ||
| package | 1 | |
| French dip or brown gravy mix | ||
Directions
Place roast in roasting pan on a piece of heavy aluminum foil large enough to wrap meat in.
Douse roast with Worcestershire sauce; seal meat in foil.
Bake in preheated oven at 350° for 4 to 5 hours on middle rack.
Remove roast from oven; allow it to sit twenty minutes before slicing.
Save meat juices and put in a 1-gallon bag with sliced meat.
Douse roast with Worcestershire sauce; seal meat in foil.
Bake in preheated oven at 350° for 4 to 5 hours on middle rack.
Remove roast from oven; allow it to sit twenty minutes before slicing.
Save meat juices and put in a 1-gallon bag with sliced meat.
Chef
