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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Garlic, onions, soy sauce and onion soup mix flavor the tender beef in these savory hot sandwiches served with a tasty rich broth for dipping. The seasoned beef makes delicious cold sandwiches, too. -Marilyn Brown, West Union, Iowa Ingredients:
1 beef rump roast or bottom round roast (4 pounds) |
2 tablespoons canola oil |
2 large sweet onions, cut into 1/4-inch slices |
6 tablespoons butter, softened, divided |
5 cups water |
1/2 cup reduced-sodium soy sauce |
1 envelope onion soup mix |
1 garlic clove, minced |
1 teaspoon browning sauce, optional |
1 loaf (1 pound) french bread |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons of butter until tender. Add the water, soy sauce, soup mix, garlic and browning sauce if desired. Pour over roast. Cover and bake at 325° for 2-1/2 hours or until meat is tender.
2. Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3-in. sections. Spread remaining butter over bread.
3. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Serve with pan juices. Yield: 12 servings.
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