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French Onion Beef Sandwiches Au Jus
Cut: Beef roast
Cook Time: 3-1/4 to 4 hours
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Main Ingredients:
1 boneless beef roast, such as round rump, round tip, bottom round or brisket flat half (3 to 4 pounds)
2 tablespoons vegetable oil
2 large sweet onions, cut into 1/4-inch thick slices
2 cups water
1/2 cup reduced sodium or regular soy sauce
1 package (1-1/4 ounces)dry onion soup mix
1 large clove garlic, minced
8-10 French rolls, split, toasted
1 cup shredded Swiss cheese
Directions:
- Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast from stock-pot.
- Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water, soy sauce, soup mix and garlic. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on range top or in preheated 325 degree F oven 2-1/2 to 3-1/4 hours or until roast is fork-tender.
- Remove roast; keep cooking liquid warm. Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat. Broil 1 to 3 minutes or until cheese is melted.
- For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping. Makes 8 to 10 servings.
Slow Cooker Variation
Omit vegetable oil. Place onions in 3-1/2 to 5-1/2 quart slow cooker. Top with beef roast. Combine water, soy sauce, soup mix and garlic; pour over roast. Cover and cook on HIGH 6 to 7 hours, or on LOW 10 to 11 hours, or until beef is fork-tender. (No stirring is necessary during cooking.) Proceed as directed in steps 3 and 4 above.
Cooks Tips:
- One 2-1/2 to 4 pound boneless chuck shoulder pot roast may be substituted. Simmer 2 to 3 hours or until fork-tender.
- After carving, beef slices can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.
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