3 to 4 pound sirloin tip or boneless beef rump roast
1/4 cup Worcestershire sauce
8 sandwich rolls [I use hoagie rolls]
1 packet French's or Good Seasons French dip or brown gravy mix
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.
Roast in preheated oven at 350°F 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 seasoning packet [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.
Warm sandwich rolls.
Serve thin slices of roast in sandwich rolls with bowls of juice for dipping.