Tasty Onion Beef Au Jus Open Face Sandwiches
"These sandwiches have such a rich oinion and beef flavor. My girlfriend tried them and insisted I make them for her family for lunch on Easter. Simple to make but an elegant burst of flavor."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 12
- Yields:
-
12 sanwiches
- Serves:
- 12
ingredients
- 4 lbs boneless beef rump roast
- 2 tablespoons vegetable oil
- 2 large sweet onions (sliced)
- 6 tablespoons butter (divided)
- 5 cups water
- 1⁄2 cup soy sauce
- 1 (2 ounce) envelope onion soup mix
- 3 garlic cloves (minced)
- 1 teaspoon browning sauce
- 1 large loaf French bread
- garlic salt
- 1 cup shredded Italian cheese, mix
directions
- Preheat the oven to 325 degrees.
- In a large Dutch oven over a med-high heat brown the roast on all sides in the vegetable oil.
- Place the roast in a roasting pan and discard the oil.
- Using the Dutch oven saute the onions in 2T of butter.
- Add water, soy sauce, soup mix, garlic and browning sauce.
- Pour the soup/onion mix over the roast. Cover the roaster and bake for 2-1/2 hours.
- Let roast rest (stand) for 10 minutes before slicing.
- Return the sliced roast to the soup/onion mix (Au Jus). Refrigerate overnight.
- Before serving heat the roast and Au Jus in a large Dutch oven.
- Slice bread lengthwise and then into 3"-5" sections. Butter and sprinkle the pieces with garlic salt.
- Place on a baking sheet and broil for 45 seconds or until slightly toasted.
- Top with beef and onions and sprinkle with cheese. Broil again for 1-2 minutes or until cheese slightly browns.
- Serve with pan juices.
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RECIPE SUBMITTED BY
I was just out of high school and not yet on my own when I found my true love. I loved to EAT!!! Through my childhood I refused to eat tomatoes, cheese and just about anything. I never tried pizza until I was quite old. As my circle of reference expanded so did my tastes. I slowly developed a taste for seasonings. I started to cook and experiment. I remember introducing my mother to soy sauce and later oyester sauce. I love good food now and am always on the look out for recipes of my favorite foods. Sometimes I leave them as they are but other times, I experiment and make them my own.
