–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.