Beef Dip Sandwiches
- Cook Time: 1 1/2 - 2 hours
- Servings: 6
- Course: Main Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 1 tablespoons flour
- 1/2 teaspoon pepper
- 1 cup beef broth 2 large onions, sliced
- 3 to 3 1/2 pounds boneless beef rump roast
- 1 envelope (1.4 oz) French Onion or Beefy Onion soup mix
- 6 crusty sandwich rolls, such as Kaiser rolls or Ciabatta rolls
- 6 slices deli Swiss or Cheddar cheese, if desired
- REYNOLDS KITCHENS TIP Chop up leftover roast and add to hash brown potatoes for a quick supper later in the week.
Directions
Step 1
PREHEAT oven to 325°F. SHAKE flour and pepper in Reynolds™ Oven Bag, Large Size; place in 13x9-inch baking pan. Add broth to bag. Squeeze bag to blend in flour.
Step 2
PLACE onions in single layer in bottom of bag. Add roast to bag. Sprinkle soup mix over meat; press into all sides of meat.
Step 3
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.
Step 4
BAKE 1 1/2 to 2 hours, until meat thermometer reaches desired doneness, 145F for medium and 160F for well done. Let sit 10 minutes. Slice meat thinly across the grain. Pile slices into sandwich rolls; top with some of the onions. Top with cheese is desired. Spoon juices into small individual bowls for dipping.
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