French Onion Beef Au Jus - prepared by Nancy Degner, Executive D - KTIV News 4 Sioux City IA: News, Weather and Sports

French Onion Beef Au Jus - prepared by Nancy Degner, Executive Director, Iowa Beef Industry Council

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French Onion Beef Au Jus - prepared by Nancy Degner, Executive Director, Iowa Beef Industry Council

Total preparation and cooking time: 3-1/4 to 4 hours

• 1 boneless beef roast, such as round rump, round tip, bottom round or brisket (3 to 4 pounds)
• 2 tablespoons vegetable oil
• 2 large sweet onions, cut into 1/4-inch thick slices
• 2 cups water
• 1/2 cup reduced sodium or regular soy sauce
• 1 package (1-1/4 ounces) dry onion soup mix
• 1 large clove garlic, minced
• 8 to 10 French rolls, split, toasted
• 1 cup shredded Swiss cheese

1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast from stockpot.

2. Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water, soy sauce, soup mix and garlic. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on range top or in preheated 325°F oven 2-1/2 to 3-1/4 hours or until roast is fork-tender.

3. Remove roast; keep cooking liquid warm. Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat. Broil 1 to 3 minutes or until cheese is melted.

4. For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.

Makes 8 to 10 servings.

Cook's Tip: One 2-1/2 to 4 pound boneless chuck shoulder pot roast may be substituted. Simmer 2 to 3 hours or until fork-tender.

Cook's Tip: After carving, beef slices can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.

Slow Cooker Variation: Omit vegetable oil. Place onions in 3-1/2 to 5-1/2-quart slow cooker. Top with beef roast. Combine water, soy sauce, soup mix and garlic; pour over roast. Cover and cook on HIGH 6 to 7 hours, or on LOW 10 to 11 hours, or until beef is fork-tender. (No stirring is necessary during cooking.) Proceed as directed in steps 3 and 4 above.

http://www.iabeef.org/FrenchOnionBeefAuJus.aspx

© Cattlemen's Beef Board and National Cattlemen's Beef Association

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