French Dip Sandwiches
Using lean bottom round not only cuts the fat, it lets you slow-cook the meat long enough that you can put it on before you go to bed and have it ready for a lunch buffet the next day. If you're serving it at a buffet, simply stir the sliced meat back into the onions and broth and serve it directly from the slow cooker.
INGREDIENTS | SERVES 12
- 1 large onion
- 1 (3-pound) beef bottom round roast
- ½ cup dry white or red wine or water
- 1 envelope au jus gravy mix
- 1/8 teaspoon freshly ground black pepper
- Salt, to taste
- Hard rolls or French bread
Peel, quarter, and slice the onion. Line bottom of the slow cooker with the onion slices.
Trim and discard any visible fat from the roast and add it to the slow cooker on top of the onion.
Add the wine or water, au jus mix, and black pepper to a small bowl; mix well and then pour the mixture over the roast. Cook on low for 2 hours or until the meat is very tender.
Remove the meat from the slow cooker and let stand for 10 minutes. Cut the meat across the grain into thin slices. Serve the meat on hard rolls or French bread.
Taste the broth and add salt if needed. Use the broth for dipping.