Ingredients
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3 -4 lbs beef roast, boneless rump, tip, bottom round, boneless beef brisket
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1/2 cup soy sauce
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1/2 teaspoon browning sauce
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4 cups water
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1 cup strong black coffee
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2 sweet yellow onions
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1/4 cup butter
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8 French rolls or 1 loaf French bread
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2 cups swiss cheese, grated
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1 garlic clove, minced
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1 (1 1/4 ounce) package dry onion soup mix
Instructions
- Slice onions in 1/4 inch slices, lightly brown onion slices in butter.
- Combine soy sauce, onion soup mix, garlic, onions, coffee, and 4 cups water.
- Place roast in 4-quart casserole or Dutch oven. Add soy sauce mixture and onions. Cover tightly and bake 2 1/2 hours in a 325 degree F oven or until beef is tender.
- Remove roast and allow to rest 20 minutes before carving; keep broth hot.
- Slice roast thinly across grain; return slices to liquid.
- Slice french rolls lengthwise, butter and toast bread in 375 degree oven.
- To serve, place hot beef slices, and onions on top of bread, sprinkle with grated cheese and broil until cheese is melted. Serve open-face with meat juices poured over each sandwich or closed with a bowl of broth like French Dip Sandwich.
- Slow Cooker Directions: Place onions in 4 1/2 to 5 1/2 quart slow cooker and top with beef roast. Combine soy sauce, garlic, onion soup mix and 3 cups of water: omit butter. Pour over roast and cook on high for 5 hours or low for 8 hours. Finish preparation as above.