Ingredients
2 large onions, cut into 1/4-inch slices1/4 cup butter, cubed1 beef rump roast or bottom round roast (3 to 4 pounds)5 cups water1/2 cup soy sauce1 envelope onion soup mix1-1/2 teaspoons browning sauce, optional1 garlic clove, minced14 French rolls, split2 cups shredded Swiss cheese
Preparation
In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions.
In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours.
Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.
Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.
