Today’s recipe isn’t a particularly quick one but since it doesn’t require much in the way of hands-on effort, I think it still qualifies as easy. I got it from Taste of Home and modified a couple of things.
The original recipe calls for a rump or bottom round roast, and while those do go on sale for a decent price, I’m not a big fan of the texture or flavor of those cuts of beef. So, I use a chuck roast when I make this recipe.
It doesn’t slice as neatly as rump or round roasts do, but the meat is much more tender and moist, so it’s a trade-off I’m willing to make.
Also, the recipe calls for adding sauteed onions to the liquid for cooking the beef, but I’ve found they just turn into mush after several hours in the oven. So, I leave them out. If you really want onions for your sandwiches, I’d saute them and add them to the beef a half hour or so before it’s done baking.
I use homemade French bread for these sandwiches, but doing so probably removes this recipe from the “easy” category. Using French bread from the store is perfectly acceptable, and is probably a great use for those day-old bargain loaves.
Anyhow, here’s how to go about making these sandwiches.
Heat 2 tablespoons oil in a Dutch oven over medium high heat. Add the chuck roast and brown on all sides.
Add the garlic and saute for 60 seconds or until it’s fragrant.
Combine water, soy sauce, and onion soup mix, and pour over top of the roast.
Put the lid on the Dutch oven, place in a 325 degree (F) oven, and bake for 2 1/2 hours, or until meat is tender.
Remove the meat from the juices and let it stand for 10 minutes. Slice, or if you use a chuck roast like I do, pull apart into bite-sized pieces, and return the meat to the juice.
Cut a loaf of French bread in half lengthwise and then into 3-inch sections. Spread with softened butter and broil 4-6 inches from the heat for 2-3 minutes.
Top with a piece of Swiss cheese, several pieces of beef, and more Swiss cheese (I find starting with a piece of Swiss cheese makes the beef less likely to fall off the sandwich).
Broil for 1-2 minutes or until cheese is melted. Serve promptly…
and alongside, include little bowls of the pan juices for dipping the sandwiches.
Onion Beef au Jus
printable version (Taste of Home’s version)
1 beef chuck roast (4 pounds)
2 tablespoons canola oil
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 loaf (1 pound) French bread
4 tablespoons softened butter
4 ounces sliced Swiss cheese
In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Add garlic clove, and saute for 1 minute. Combine water, soy sauce, and soup mix. Pour over roast. Cover and bake at 325° for 2-1/2 hours or until meat is tender.
Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3-in. sections. Spread softened butter over bread.
Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Top with a piece of cheese, beef and several slices of cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Serve with pan juices.
You may also be interested in my other main dish recipes.