2003
When I read about the recipe contest for onion-and-garlic dishes, I instantly thought of these delicious beef sandwiches. We just love the tasty, rich broth for dipping. Once you try it, you’ll find all sorts of ways to serve the tender beef.
—Blake Brown, West Union, IA
Prep: 20 min. • Bake: 2 1/2 hours + standing • Makes: 12 servings
1 beef rump roast or bottom round roast (4 lbs.)
2 Tbsp. canola oil
2 large sweet onions, cut into 1/4-in. slices
6 Tbsp. butter, softened, divided
5 cups water
1/2 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 tsp. browning sauce, optional
1 loaf (1 lb.) French bread
1 cup shredded Swiss cheese
1. In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 Tbsp. of butter until tender. Add the water, soy sauce, soup mix, garlic and, if desired, browning sauce. Pour over roast.
2. Cover and bake at 325° for 2 1/2 hours or until meat is tender.
3. Let the meat stand for 10 minutes, then thinly slice. Return meat to pan juices. Split bread lengthwise; cut into 3-in. sections. Spread with remaining butter. Place on a baking sheet.
4. Broil the bread 4-6 in. from the heat until golden brown, 2-3 minutes. Top with beef and onions; sprinkle with cheese. Broil until cheese is melted, 1-2 minutes. Serve with pan juices.
Per open-faced sandwich: 422 cal., 19g fat (8g sat. fat), 114mg chol., 1179mg sod., 24g carb. (2g sugars, 2g fiber), 38g pro.