Roast ahead, refrigerate; reheat at serving.
Servings 30 mini bunwiches
boneless rump roast
beef flavored bouillon cubes
(1 ounce) envelopes
dry onion soup mix
Byerly's small Hard Rolls or Turkey Buns
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.
To Serve: Heat in preheated 325 F oven until heated through (about 30 minutes). Spoon meat and juice onto buns.
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.