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Category   Entrees - Maindishes
Sub Category   None

2 large onions, cut into 1/4 inch slices
1/4 c. butter or margarine
1 boneless bottom round roast (3 to 4 pounds)
5 c. water
1/2 c. soy sauce
1 envelope onion soup mix
1 1/2 tsp. browning sauce, optional
1 garlic clove, minced
12 to 14 French rolls, split
1 c. (4 ounces) shredded Swiss cheese

In a skillet, sauté onions in butter until tender; transfer to a slow cooker. Cut the roast in half; place over onions. Combine water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese is melted. Skim fat from the cooking juices; strain and serve as a dipping sauce.

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