French Dip

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4 lbs eye of round roast

1 bottle of beer

1-1/2 cups beef broth

1 Package Lipton dry onion soup mix

In a slow cooker add Roast,beer and broth. Sprinkle package of onion soup mix over top of roast. Cook on low for seven hours. Slice meat and set back in broth you prepare the bread.

Caramelized Onions and Mushroom

1 tsp olive oil

1 Tbsp butter

1 white onion sliced thin

1 tsp sugar

1/4 cup white wine

1/2 cup of broth from slow cooker

1 package mushrooms

In a sauce pot heat oil and butter till it shimmers. Add onion and sugar toss to coat. Cook on Medium high stirring occasionally till onions brown and caramelize. Add wine broth and mushrooms. Cook until mushrooms soften.

Bread

slice bread down the center, lightly butter and place in oven on broil till you get the toast you like.

Aujus

I always make some in a small pot to place a little on the bread and to serve some for dipping for these I placed a 1 cup of the cooking liquids in a small sauce pot and added about 1/2 cup of beef broth 1 tsp of cornstarch then brought it to a boil turned down hit and let simmer.

Assembly

Place toasted bread on plate, drizzle with au jus. Add a few slices of provelone cheese then top with caramelized onions and mushrooms. Top veggies with meat and top of bread. Serve with au jus to dip in.

ENJOY!! 🙂

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