Thursday, April 9, 2009

French Dip Sandwiches

This is in the crock pot right now. It is another Mom favorite. For a while, Stephen would request it every time we went to my parents. Now I make it at home, but I still think it tastes better when Mom makes it!

This is a great meal to make ahead of time. The meat can be frozen with some juice so it doesn't dry out when thawed. My mom would make it a day or two ahead of time and refrigerate the juices so the fat would be easier to skim off the top. I usually cook the meat seven hours on low because it is almost too tender after nine hours and falls apart when slicing.

The recipe comes from an old issue of Quick Cooking.

2 large onions, cut into 1/4-inch slices
1/4 cup butter, cubed
1 beef 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

In a large skillet, saute onions in butter until tender; transfer to a 5-qt. slow cooker. Cut the 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 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 Swiss cheese. Broil 3 to 4 in. from the heat for 1 minute or until the cheese is melted. Skim fat from juices; strain and serve as a dipping sauce. Yield: 12-14 servings.