Wednesday, April 6, 2011

French Dip Sandwiches (crockpot)

2 large onions, cut into 1/4 inch slices
1/4 cup butter or margarine
1 boneless bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1/2 tsp browing sauce
1 garlic clove, minced
12 to 14 french rolls, split
1 cup (4 oz.) shredded swiss cheese

In a skillet, saute onions in butter until tender, transfer to a slow cooker. Cut the roast in half, place over onions. Combine water, soy sauce, soup mix browining sauce 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 min. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil until toasty, yummy delicousness! Skim any fat from the cooking juices, strain and serve as a dipping sauce.

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