3 to 5 lbs. rump roast
1 soup bone
1 carrot
Celery leaves
2 cans beef consomme
2 qts. water
1 onion
12 hard rolls sliced in halves

Rub salt, pepper and garlic over roast and stand up in roasting pan so fat side is up. Roast at 350 degrees until desired doneness. Slice very thin.

Cook soup bone, water, carrot, onion and celery leaves together. Add beef consomme and continue to cook. Strain juice and use as a dip. Put slices of meat into rolls and dip into hot juice. Makes an excellent tail gate lunch. Dip can be carried hot in a Thermos and poured into large cups for serving on location.