3 to 4 pounds sirloin tip or boneless beef rump roast
1/4 cup Worcestershire sauce
8 sandwich rolls
1 packet French's or Good Seasons French dip or brown gravy mix
8 ounces sliced cheddar cheese (optional)
Place roast in roasting pan on a piece of heavy aluminum foil large enough to wrap meat in.
Douse roast with Worcestershire sauce; seal meat in foil.
Bake in preheated oven at 350° for 4 to 5 hours on middle rack.
Remove roast from oven; allow it to sit twenty minutes before slicing.
Pour juices into a saucepan; add gravy mix [and as much water as it calls for. Do not count the juices as part of it.]
Bring to a boil, reduce heat, and simmer according to package directions.
Slice roast against the grain into thin slices.
Warm sandwich rolls.
Place beef on rolls and add a cheese slice if desired.
Bake open faced in 400 degree oven for 5 to 6 minutes until cheese is melted.
Close and cut in half crosswise.
Serve with bowls of juice for dipping.
Makes 6 to 8 servings.