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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 12 |
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When Florence Robinson of Lenox, Iowa wants to impress company, she puts these satisfying sandwiches on the menu. I serve the au jus sauce in individual bowls for dipping. It's delicious, she assures. Ingredients:
2 large onions, cut into 1/4-inch slices |
1/4 cup butter, cubed |
1 beef rump roast or bottom round roast (3 to 4 pounds) |
5 cups water |
1/2 cup soy sauce |
1 envelope onion soup mix |
1-1/2 teaspoons browning sauce, optional |
1 garlic clove, minced |
12 to 14 french rolls, split |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions.
2. In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
3. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.
4. Broil 3-4 in. from the heat for 1 minute or until cheese is melted. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce. Yield: 12-14 servings.
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