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1 boneless rump roast, 4 pounds 2 tablespoons vegetable oil 2 large sweet onion, 1/4-inch thick 6 tablespoons butter, softened, divided 5 cups water 1/2 cup soy sauce 1 envelope onion soup mix 1 garlic clove, minced 1 teaspoon browning sauce, optional 1 loaf French Bread, 1 pound 1 cup shredded Swiss cheese, 4 ounce 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 degrees for 2 1/2 hours or until meat is tender. Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread lengthwise; cut into 3 inch sections. Spread remaining butter over the bread. Place on a baking sheet. Broil 4-6 inches for the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Note: I combine the ingredients listed for cooking the roast and cook it in the crock for 6-8 hours. After letting meat stand follow the directions as written. |