French Dip Sandwiches
Source of Recipe
BBR
Recipe Introduction
Posted by: gratefulservant_AZ**********My family (and everyone who's ever eaten it at our house) loves this
recipe. We usually eat it the night we make it, and then freeze the rest and the 'dip' (au jus) for a quick reheat later. If you slice the meat and freeze it in the au jus, that works out great and makes thawing go a little quicker.
List of Ingredients
2 large onions, cut into 1/4-inch slices
1/4 cup butter or margarine
1 boneless beef roast (3 to 4 pounds) [any inexpensive cut]
5 cups water (you may need to use less---I do)
1/2 cup soy sauce
1 envelope onion soup mix
1 1/2 tsp browning sauce, optional
1 garlic clove, minced (I used powder)
12 to 14 French rolls, split
1 cup shredded Swiss cheese (4 ounces) I used mozarella
Recipe
Place roast in Crock Pot, place sliced onions over it. Combine water,
soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7 to 9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on rolls; sprinkle with shredded chesses. Broil 3 to 4 inches from the heat for 1 minute or until the cheese is melted. Top with finely shredded lettuce. Skim fat from the cooking juices; strain and serve as a dipping sauce. Yield: 12-14 servings
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