A Do-Ahead
Roast ahead, refrigerate; reheat at serving.
Servings30mini bunwiches
Prep Time
Ingredients
15-6 pound boneless rump roast
1 ½cupswater
2beef flavored bouillon cubes
2clovesgarlicminced
11-ounce envelopes dry onion soup mix
1tablespoonsugar
¼ teaspooncinnamon
Byerly's small hard rolls or turkey buns
Instructions
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.