This recipe is a favorite in the fall months. I bake a 5-6 pound Eye Round Roast Beef seasoned with onion salt, black pepper, Worcestershire sauce, beef stock (low sodium) done to medium. Allow juices to redistribute and rest 15 minutes before slicing. I stop by my favorite bakery for a dozen 6 inch (sub) rolls, they are so fresh!
In a skillet I add 2 tablespoons of butter, 1 tablespoon canola oil and 2 whole white Vidalia onions sliced thin, allow them to cook on medium heat 15-20 minutes, then add a 12 ounce can of coca cola, stir well and continue to cook an additional 20 minutes. These onions will smell so vent the kitchen well while cooking. What I usually do is bake a Lemon cake after the onions cook on the stove top and my vent does go outside the home, thus reducing the after cooking onion smell. Once onions are caramelized, the roast has been thinly sliced and returned to baking dish in the baking juices to keep warm-cover with a tent of aluminum foil, rolls cut open and we are ready to assemble these delicious sandwiches. You can elect to saute mushrooms if desired, you can add cheese to the sandwiches if desired, add any condiments you like. Whatever makes you happy!
I bake seasoned potato wedges to accompany these drip beef sandwiches. Its a favorite on a Saturday afternoon at our home.
Enjoy-we love them!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.