French Dip Sandwiches
Ingredients:
2 large onions, cut into 1/4 inch slices
1/4 cup butter, cubed
1 beef rump roast or bottom round roast (3-4 pounds)
5 cups water
1/2 cup soy sauce
1 packet onion soup mix
1 1/2 teaspoons browning sauce (optional)
1 garlic clove, minced
12 to 14 French rolls, split
1 cup shredded Swiss cheese
In a large skillet, sauté onions in butter until tender. Transfer to a 5 quart slow cooker. Cut roast in half and place over onions. In a large bowl, combine the water, soy sauce, soup mix, browning sauce (if desired), and garlic. Pour mixture over roast. Cover and cook on low until meat is tender for 7-9 hours. 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. Broil 3-4 inches from the heat until cheese is melted, or about 1 minute. Replace roll tops. Skim fat from cooking juices. Strain juices and serve as a dipping sauce if desired.
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