French Dip Sandwich

5 pound rump roast
1-1/2 Tb. Garlic salt or fresh garlic to taste
1/4 tsp. pepper
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 cup flour
3 Tb. Oil
2-1/2 cups water
1 onion, thinly sliced


Trim excess fat off roast. In a small mixing bowl, combine garlic, salt, pepper, marjoram and thyme. Mix well. Rub mixture into the beef, then coat in flour. 

In a Dutch oven, brown meat on all sides in oil. Add water and onion slices. Cover and bake at 350 degrees for 2-1/2 to 3 hours. 

Pour off pan juices into a measuring cup and spoon off excess fat. Add water to measure 2 cups. 

Slice roast as thin as possible. Place sliced beef on warm French rolls. Serve with hot beef dip. 

Hot Beef Dip 

1 cup strong coffee 

1 can beef broth (10 oz.) 

2 cups pan juices 

3 Tb. Worcestershire 

1 Tb. Minced onion 

Place all ingredients in a medium sized saucepan and simmer 15 minutes.

Yummy French Dip Sandwiches!