Beefy Bunwiches

Beefy Bunwiches


30 mini bunwiches


  • 1 (56 pound) boneless rump roast
  • 1 1/2 cups Water
  • 2 beef flavored bouillon cubes
  • 2 cloves garlic, minced
  • 1-2 (1 ounce) envelopes dry onion soup mix
  • 1 tablespoon Sugar
  • 1/4 teaspoon Cinnamon
  • Byerly's small Hard Rolls or Turkey Buns
A Do-Ahead Roast ahead, refrigerate; reheat at serving.


  1. Arrange roast in a large roaster or Dutch oven; add water, bouillon cubes and garlic. Sprinkle with soup mix, sugar and cinnamon. Bake, covered, in a preheated 325 F oven until very tender (2 1/2-3 hours). Remove meat from juice; cool. Skim fat from pan juices. Slice meat very thin; return slices to juice. Refrigerate, covered.
  2. To Serve: Heat in preheated 325 F oven until heated through (about 30 minutes). Spoon meat and juice onto buns.
  3. Italian Beef Sandwiches: Drain 1 (10 ounce) bottle pepperoncini in vinegar. Cut off stems. Slice into julienne strips. Layer with cooked beef slices when returning to liquid.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.