BEEF SANDWICHES

By conniebrady

Ingredients

• 1 1/2 C WATER
• 3/4 C PACKED DARK BROWN SUGAR
• 3/4 C SOY SAUCE
• 2 T LEMON JUICE
• 3 SMALL ONIONS, SLICED
• 3 GARLIC CLOVES, MINCED
• 1 1/2 TSP GROUND GINGER
• 1 BONELESS BEEF RUMP ROAST (ABOUT 4 LBS)
• 12 TO 14 SANDWITCH ROLLS, SPLIT

Details

Servings 12

Preparation

Step 1

IN A ZIPLOCK BAG, COMBINE THE FIRST SEVEN INGREDIENTS; ADD ROAST. SEAL BAG AND TURN TO COAT. REFRIGERATE OVERNIGHT, TURNING OCCASIONALLY.
TRANSFER ROAST AND MARINADE TO A DUTCH OVEN. COVER AND BAKE AT 325 FOR 2 1/2 TO 3 HOURS OR UNTIL MEAT IS TENDER. THINLY SLICE; SERVE BEEF AND JUICE ON ROLLS.