Toasted French Dip with Caramelized Onions & Melty Swiss Cheese


3 lb chuck or rump roast, salt & pepper each side and brown in fry pan. Then place in your crock pot on high heat.
2 cups beef stock (I like to use Kitchen Basics)
1 medium white onion, sliced
Cover crock pot and let cook on high heat for 4-5 hrs.
When meat is ready to come out of crock pot, begin prepping caramelized onions.
In a saute pan, on medium/high heat add:
1-2 tablespoons butter
1 sweet yellow onion, sliced
1/2 cup au jus (beef stock) from the cooked roast in the crock pot

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