What a great sub made with a Beef Rump Roast that you cook in the oven till it shreds slapped on a Po Boy roll ! Just like down in New Orleans . Damn good and EZ to make!
Beef Rump Roast about 3 pounds or use any beef roast
1 32 oz box of low sodium beef broth
A cut up medium onion. It will melt in with the beef after 3 1/2 hours
A tablespoon of Worcestershire Sauce
A table spoon of olive oil to sauté the roast
One half can of tomato paste about 1/4 cup
French Bread or Sub rolls
Shredded Thin slice lettuce and sliced tomato's if you want
Slap that Rump Roast fat side up into a iron skillet with some olive oil and brown it up on all sides then put it in a dutch oven, add onions to the iron saute skillet and sauté a little and put them on top of the roast in the Dutch oven . Shake up and add a 32 OZ box of beef broth a good splash of Worcestershire sauce and stir in a half can of tomato paste cover the Dutch oven use aluminum foil if you don't have a tight cover and bake at 325 about 3 1/2 hours till that roast is fork tender and you can pull it apart, then get it out of the pot take off the fat and shed it with two forks, put a little water in the pot and stir it up and add the shredded beef . Mix it up and put it on your French bread or sub rolls I toast mine a bit in a toaster oven , add the sliced lettuce and tomatoes if you want and pig out, its also good over mashed potatoes rice or pasta but its best on a Po Boy!. Its a winner at tailgate parties or cookout too and that's what they call it down Louisiana a Roast Beef Debris Po Boy. Catch a sale if you can then make it and skip the potato and just have a green salad
Your FXU Cook DAJAX Whos Looking For Wal Mart To Bring Out Some New Tablecloths Cheap Plastic Only That will go on the old fold up card table we use in our new shack down Dragon Run !