French Dip Sandwiches Recipe

By traciesparks

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.

This is one of the best french dips I've ever tasted. We have a resturant in town that has been known for their french dip for over 40 years & my husband though this recipie was even better!! This is so simple to make too.

My family loves this recipe. I make it for them often. The au juice taste just like you get in the restaurant.

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

Preparation

Step 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.

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.

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 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.


B>Nutrition Facts: 1 sandwich (calculated without browning sauce) equals 343 calories, 12 g fat (5 g saturated fat), 74 mg cholesterol, 1,053 mg sodium, 29 g carbohydrate, 2 g fiber, 28 g protein.

French Dip Sandwiches published in Quick Cooking July/August 1999, p57