French Dip Beef Sandwiches with Au Jus
Servings and Ingredients
|1 tbsp.||Hy-Vee canola oil|
|1||(3 pound) boneless bottom round beef roast|
|1||large onion, cut into 1/4-inch-thick slices|
|1||(1 oz) pkg Hy-Vee au jus sauce mix|
|12||Hy-Vee Bakery hoagie buns, toasted|
|Hy-Vee shredded Swiss cheese, optional|
Things To Grab
- Stock pot
- Baking sheet
- Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast from stockpot.
- Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water and au jus mix. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer on range top or in preheated 325°F oven 2-1/2 to 3-1/4 hours or until roast is fork-tender.
- Remove roast; keep cooking liquid warm. Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is 3 to 4 inches from heat. Broil 1 to 3 minutes or until cheese is melted.
Place top of hoagie over cheese; serve with au jus liquid in small bowls for dipping.
Hyvee Culinary Expert TipTry the Slow Cooker Variation: Omit vegetable oil. Place onions in 3-1/2- to 5-1/2-quart slow cooker. Top with beef roast. Combine water and sauce mix; pour over roast. Cover and cook on HIGH 6 to 7 hours, or on LOW 10 to 11 hours, or until beef is fork-tender. (No stirring is necessary during cooking.) Proceed as directed in steps 3 and 4 above.
450 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Sodium: 740mg
- Total Carbohydrates: 50g
- Protein: 39g
Vitamin A 2%
Vitamin C 2%
Adapted from www.beefitswhatsfordinner.com, Hy-Vee weekly ad from the week of June 6, 2010.