Servings and Ingredients
|1||(3 to 4 pound) boneless bottom round beef roast|
|¼ c.||Hy-Vee unsalted butter|
|1||container Hy-Vee Short Cuts sliced yellow onions|
|1||(1.1 oz) envelope Hy-Vee beefy onion soup mix|
|2||Hy-Vee Bakery baguettes, split|
|8||slices Hy-Vee sliced Swiss cheese|
- Preheat oven to 325 degrees. Place roast in a 4-quart casserole dish; set aside.
- In a large sauté pan, melt butter over medium-high heat. Add onions and cook, stirring frequently, for about 5 minutes, or until soft and golden. Sprinkle with onion soup mix. Stir in water. Pour over roast in casserole dish. Cover tightly with foil.
- Bake 2-1/2 hours or until beef is tender. Remove roast and allow to rest 20 minutes before slicing.
- Slice roast thinly across grain. Place on split baguettes. Top with cheese slices. If desired, heat sandwiches in oven until cheese is melted. Strain broth, reserving onions, and skim off fat. Serve sandwiches with broth, and onions if desired.