UMBC Eats Community Cookbook Recipe of the Week

1/4 cup butter, cubed

1 beef rump roast or bottom round roast (3-4 pounds)

5 cups water

1/2 cup soy sauce

1 packet onion soup mix

1 1/2 teaspoons browning sauce (optional)

1 garlic clove, minced

12 to 14 French rolls, split

1 cup shredded Swiss cheese

In a large skillet, sauté onions in butter until tender. Transfer to a 5 quart slow cooker. Cut roast in half and place over onions. In a large bowl, combine the water, soy sauce, soup mix, browning sauce (if desired), and garlic. Pour mixture over roast. Cover and cook on low until meat is tender for 7-9 hours. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet. Broil 3-4 inches from the heat until cheese is melted, or about 1 minute. Replace roll tops. Skim fat from cooking juices. Strain juices and serve as a dipping sauce if desired.

Visit our UMBC Eats website to download your copy of the cookbook.