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French Onion Beef Sandwiches Au Jus

November 21, 2011 Entrees, Recipes, Vol.5 No.2, 2011 Recipe for Success No Comments

–from the kitchen of Nancy Denger (’72 food science), executive director of the Iowa Beef Industry Council


1 boneless beef roast, such as round rump, round tip, bottom round, or brisket (3 to 4 pounds)

2 tablespoons vegetable oil

2 large sweet onions, cut into 1/4-inch thick slices

2 cups water

½ cup reduced sodium or regular soy sauce

1 package (1-1/4 ounces) dry onion soup mix

1 large clove garlic, minced

8 to 10 French rolls, split, toasted

1 cup shredded Swiss cheese


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, soy sauce, soup mix and garlic. 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.  For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.  Serves eight to ten.

Slow Cooker Variation: Omit vegetable oil. Place onions in a 3-1/2 to 5-1/2-quart slow cooker. Top with beef roast. Combine water, soy sauce, soup mix, and garlic; pour over roast. Cover and cook on high six to seven hours, or on low 10 to 11 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

Cook’s Tips: One 2-1/2 to 4 pound boneless chuck shoulder pot roast may be substituted.  Simmer two to three hours or until fork-tender. After carving, beef slices can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.

Back to story: http://stories.cals.iastate.edu/2011/11/interest-in-culinary-science-heats-up/

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21 Jul 2014


I was born and raised in Kansas, but Iowa is my home. I’ve come to know Iowa as a very special place. It’s where I’ve spent much of my life and career. It is a privilege to serve as the dean of agriculture at Iowa’s land grant university, on behalf …


21 Jul 2014


We’re all Iowans. Our time on campus unites us all as Iowans, if only for a few years. When I interview alumni, especially those from out of state, I always ask them what drew them to Iowa State and what made their time in Ames special. Some mention the picturesque, …