Holiday Foods

Last year I wrote about Grandma Richmond’s homemade beef sandwhich’s that we would have on Christmas eve. I recently sent an email through facebook to my mom’s cousin to see if he had the recipe. I knew it happened to be a favorite of his as well. I knew that he had to have it. So, today I will share that with everyone.

  • One big Rump Roast
  • 2 tbs Chili Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 diced Onion
  • 1 Tbs Italian Seasoning
  • 1 6 oz. can Tomato Paste
  • Hard Sandwhich Rolls
  • Hot Pepper Rings
  1. Rub roast with chili powder, salt and pepper. Place in a roaster, cover with onion, tomato paste (your grandma used ketchup instead of tomato paste) and italian seasoning. Add water to
  2. cover about half the roast. Cover and bake for 3-4 hours at 350°. Add water throughout baking, if needed. Cool the roast when done,
  3. then slice the beef and return it to the juice. Serve on hard crusty rolls with hot pepper rings. (I have a hard time finding nice hard rolls. Most tend to dissolve in the juice. You can also put your rolls in the oven a little before hand and that will crisp them up.)



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