Beef Bunwiches.

The simple joys of comfort food. No matter how fancy I choose to get with my recipes (sometimes it gets Momofuku Night), there is something about comfort food that can never be beat. Chili. Sloppy Joes. Spaghetti. Pot Roast. These meals hold a special place in our hearts, reminding us of our childhoods or perhaps someone meaningful in our lives. 

Winter is bar none the best time for these foods - the cold gloomy weather, the short days and early sunsets. After a long day at work, there is nothing better than coming home, putting on a pair of sweatpants and relaxing while enjoying a nice hot meal.  

This recipe for beef bunwiches was passed down from my grandma. I can remember visiting my grandparents in Minnesota as a child - this was a staple in the Engstrom household. My grandma's cooking was always rich - no corner was cut. So while our waistlines may have expanded, our stomaches were always satisfied. So from Grandma Carol to Tommy to you, I hope you enjoy!


Beef Bunwiches


5-6 pounds boneless beef bottom round or roast rump
1 cup water
2 beef bouillon cubes
2 cloves garlic
2 (1.25 oz) dry onion soup mix packets
1 tablespoon sugar
1/4 teaspoon cinnamon
hard rolls or buns


  1. Place meat in a larger roaster or dutch oven. Add water, bouillon cubes and garlic. Sprinkle with soup mix, sugar and cinnamon.
  2. Roast, covered in 300 degree F oven until very tender, 3-4 hours.
  3. Remove meat from juice, cool. Skim fat from pan juice. Slice meat very thinly; return slices to juice. Refrigerate, covered.
  4. To serve: Bake in 325 degree F oven just until heated through, 50 to 70 minutes. Spoon meat and juice onto rolls.