1 4 pounds boneless beef rump roast
2 tablespoons vegetable oil
2 large sweet onions, cut into 1/4-inch slices
6 tablespoons butter, or margarine, softened, divided
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 teaspoon browning sauce, optional
1 1 pound loaf French bread
1 cup(4 ounces) shredded Swiss cheese
Directions: In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 Tbsp. butter until tender. Add the water, soy sauce, soup mix, garlic, and browning sauce if desired. Pour over roast. Cover and bake at 325 degrees for 2-1/2 hours or until meat is tender.
Let stand 10 minutes befor slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3-inch sections. Spread remaining butter over bread. Place on baking sheet. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Serve with pan juices. Yield: 12 servings,The flavor the meat gets with the garlic, soy sauce and onion soup mix is out of this world. The tasty rich broth used for dipping makes it even better. The leftover beef makes delicious sandwiches too.