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French Dip Sandwich
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
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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In Hong Kong, only animals are beckoned with a
finger. To signal someone to come to you, reach out, palm down and flutter
your fingers.