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French Dip Sandwiches
By Allison Huller McAllister
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The Crock Pot cooks up the filling for these tasty sandwiches, so preparation is quite
easy.
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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
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 envelope onion soup mix
1/8 teaspoon garlic powder
12 rolls (split French rolls are recommended, however we just use sesame seed buns)
1 cup shredded Swiss cheese
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In a skillet, sauté the onions in butter until tender. Place in a slow cooker. Cut the roast in half, and
place over the onions. Combine water, soy sauce, Worcestershire sauce, soup mix and garlic; pour over the roast. Cover and cook on low for seven to nine hours. (I cooked
mine for nine hours.)
Remove roast with a slotted spoon, and let stand for 15 minutes. Thinly slice the meat across the grain. Place on rolls, and sprinkle with the shredded Swiss cheese. Broil 4
inches from the heat for about one minute or until the cheese is melted. Serve the cooking juices as dipping sauce on the side.
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Makes about 12 sandwiches.
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