Mimi’s Cyber-Cookbook Chapter Four: Crock Pot and Slow Cooker Recipes

Not sure where I picked this one up, but we like it.  If it’s from someone here, thank you and sorry I didn’t make note.  It’s a great recipe!

French Dip Sandwiches

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

1/4 c. butter or margarine

1 (3-4 lb.) boneless, bottom round beef roast

5 c. water

1/2 c. soy sauce

1 envelope onion soup mix

1 1/2 tsp. browning sauce, optional (didn’t use)

1 clove minced garlic

12-14 French rolls, split

1 c. (4 oz.) shredded Swiss Cheese (we’ve used Provolone and Mozzarella)

In a skillet, saute onions in butter until tender; transfer to crock pot or slow cooker.  Cut the roast in half; place over the onions.  Combine water, soy, soup mix, browning 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 minutes.  Thinly slice roast across the grain.  Place on rolls with cheese.  Broil 3-4 inches from the heat for 1 minute or until cheese is melted.   (We don’t always bother broiling).  Skim fat from cooking juices; strain and serve as a dipping sauce.  Yield:  12-14 servings