French Onion Beef Au Jus

When you see beef rump roast on sale and don’t want to can it; try this recipe from “Holiday Delights 1992", contributed by Shelly Jensen of Newell, Iowa.  We made it in a crock pot, and let it cook 8 hours.  I removed the beef and let both beef and onion and broth cool overnight, sliced the beef thinly and froze it in packages to serve 2… several slices of beef, a spoonful of onion, and some of the broth.  I reheated it to serve on homemade buns, and it was tender and juicy.  We used the extra broth for dipping.  I didn’t have grated Swiss cheese, but a half slice worked well.   I started keeping this on hand for fast meals; just heat the beef mixture, toast the buns, make up the sandwiches and serve with freezer coleslaw and you have a homemade meal in minutes.  I had homemade buns on hand yesterday, but French rolls or bread have a firmer crust.  Try this recipe for holiday entertaining - keep it warm in the crock pot after slicing.                 

                         French Onion Beef Au Jus

  3 to 4   Pounds  Rump Roast, Boneless

     1/2    Cup  Soy Sauce

  1           Teaspoon  Garlic -- minced

  1 1/2    Teaspoons  Browning Sauce

  1           Package  Onion Soup Mix

  5           Cups  Water

  2           Large  Onion -- 1/4" slices

     1/4    Cup  Butter

  1           Cup  Swiss Cheese -- grated

  12         French Rolls -- or French bread

Lightly brown onion in butter.  Combine soy sauce, garlic, browning sauce, onion soup mix and 5 cups water. 

Place roast in 4 quart casserole or Dutch oven.  Add soy sauce mixture and onions.  Cover tightly.

Bake 2 1/2 hours at 325°.  Remove roast and allow to stand 20 minutes before carving.

Slice thinly across grain.  Return slices to liquid.

Toast French rolls under broiler, place sliced roast on toasted bread.  Sprinkle with grated Swiss cheese and broil until melted.  Serve au jus.

SLOW COOKER:  Place roast in slow cooker.  Add remaining ingredients, reducing water to 3 cups.  Cook 8-10 hours.

Serves 12