French Dip Sandwiches
2 large onions, cut in 1/4" slices
1/4 cup butter
1 boneless bottom round roast
5 cups canned beef broth, 2-1/2 cans
1/2 cup soy sauce
1 envelope onion soup mix
1-1/2 tsp. browning sauce, like kitchen bouquet, optional
1 clove garlic, minced fine
12-14 French hard rolls, split, any kind of bun will do
2 cup shredded Swiss cheese
In a skillet, sauté onions in butter, stirring over medium heat until
caramelized. Transfer to a slow cooker. Cut roast in half; place over onions.
Combine broth, soy sauce, soup mix, browning sauce and garlic; pour over roast.
Cover and cook on low 7-9 hours, or until meat is tender but not falling apart.
Remove meat with slotted spoon and let rest 15 minutes before slicing as thin as
you can. Pile meat slices on buttered toasted buns; top with the cheese and
broil 3-4 inches from heat 1 minute. Skim fat from broth and serve in individual
ramekins or small bowls at each place setting. Serve horseradish on the side for
those who like it. These are great sandwiches. Yield: 12-14 sandwiches