Recipe by grandma cooks
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.
Top Review by Baby Kato
I cooked the beef for about 1 1/2 hours at 350 degrees. The kitchen smelled wonderful but the beef tasted even better. I used a great rustic bread, salted butter, fried onions, pinch of salt & pepper, thinly sliced the roast beef and served with the Au jus on the side...it was perfection, sheer perfection. A delicious sandwich, which will be made again often. Thank you so much for sharing your recipe. Made for Fall/Pac/09 :)
- 1 (3 lb) rump roast
- 2 cups soup (Campbells beef broth bouillon , no substitutes)
- 1 tablespoon flour
- 1 onion, sliced
- 1 dozen dinner roll
- 2 tablespoons olive oil
Directions See How It's Made
- 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 covered skillet in oven for at least one hour at 350.
- 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 and the onion.
- Cook another hour in the oven.
- Salt if needed. (Soup is salty).
- Serve the roast thinly slice within the hot rolls and a small dish of the gravy.