Ingredients Jump to Instructions ↓

  1. 2 large onions, cut into 1/4-inch slices

  2. 1/4 cup butter, cubed

  3. 1 beef rump roast or bottom round roast (3 to 4 pounds)

  4. 5 cups water

  5. 1/2 cup soy sauce

  6. 1 envelope onion soup mix

  7. 1-1/2 teaspoons browning sauce, optional

  8. 1 garlic clove, minced

  9. 12 to 14 French rolls, split

  10. 1 cup (4 ounces) shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. 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.


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