French Dip Sandwiches

I love this recipe for French dip sandwiches!  I love how the toasted bun, onions and Swiss cheese compliment the juicy tender beef. 
I put this in the oven while I went to church on Sunday.  When I walked up the steps to the door I could smell the amazing aroma seeping from the cracks around the door and  I thought,
(As my husband always says) 
"please let that smell be coming from my house!"

1 (3-4lb.) beef chuck or rump roast

2-3 Tbs. oil

3 cups water


2 onions, sliced

2 Tbs. butter

2 cups water

½ cup soy sauce, low sodium

1 pkg. dry onion soup mix

2 cloves garlic, minced

1 tsp. browning sauce (Kitchen Bouquet)

8 Bakery French rolls 

1/2-1 lb. Sliced Swiss cheese

Heat oil over medium high heat.  Brown roast in oil on all sides in the pot you are going to roast it in.  

Remove from heat and add 3 cups water

In a large fry pan or skillet melt butter, add onions and cook until onions are tender. 

  
Remove from heat.  Add 2 cups water, soy sauce, onion soup mix, garlic and browning sauce to onion mixture.  

Stir together until well blended and pour over roast. 

Place lid on pot, place in oven and bake at 325 degrees 
for 3 1/2-4 hours or until the roast is very tender. 

Remove pot from oven and skim the clear fat drippings from the top.  You can do this with a large spoon.  Shred the roast with a fork.  I like to leave mine a little chunky so I have bigger pieces of meat but you do it the way you prefer it!

 You can see the difference between the clear fat drippings and the dark juices you want to keep in the pot.  it's OK if you remove a little of the dark juices, it's kind of hard not to.

  Cut open French rolls and butter both sides.  Place under the broiler to lightly toast.  sometimes they get a little more toasted but that's ok! 

Watch the rolls very careful so you don't burn them...
unless you like it that way!  

Place the amount of meat you desire on one side, then place as much cheese as you want on both sides.  

Place under broiler again until cheese is melted.  Watch carefully.  

I like to cut the sandwich in half to handle easier. Place juices from the pot in small individual bowls and enjoy dipping your roast beef sandwich in it!  You can serve with chips and 
sliced carrots and celery.

  

If you need more juice, just prepare a pkg. of au jus following directions on package. 

© Nancy Rappleye 2012