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Onion Beef au Jus

Onion Beef au Jus
Garlic, onions, soy sauce and onion soup mix flavor the tender beef in these savory hot sandwiches served with a tasty rich broth for dipping. The seasoned beef makes delicious cold sandwiches, too. -Marilyn Brown, West Union, Iowa
12 ServingsPrep: 20 min. Bake: 2-1/2 hours + standing

Ingredients

  • 1 beef rump roast or bottom round roast (4 pounds)
  • 2 tablespoons canola oil
  • 2 large sweet onions, cut into 1/4-inch slices
  • 6 tablespoons butter, softened, divided
  • 5 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 1 envelope onion soup mix
  • 1 garlic clove, minced
  • 1 teaspoon browning sauce, optional
  • 1 loaf (1 pound) French bread
  • 1 cup (4 ounces) shredded Swiss cheese

Directions

  • In a Dutch oven over medium-high heat, brown roast on all sides in
  • oil; drain. In a large skillet, saute onions in 2 tablespoons of
  • butter until tender. Add the water, soy sauce, soup mix, garlic and
  • browning sauce if desired. Pour over roast. Cover and bake at
  • 325° for 2-1/2 hours or until meat is tender.
  • Let stand for 10 minutes before slicing. Return meat to pan juices.
  • Slice bread in half lengthwise; cut into 3-in. sections. Spread
  • remaining butter over bread.
  • Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes
  • or until golden brown. Top with beef and onions; sprinkle with
  • cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese
© Taste of Home 2013

2 of 2

Onion Beef au Jus (continued)

Directions (continued)

  • is melted. Serve with pan juices. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 422 calories, 19 g fat (8 g saturated fat), 114 mg cholesterol, 1,179 mg sodium, 24 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013