French Dip Sandwich

In a large skillet, saute the onions in butter until they're soft and tender. Transfer them to a 5-quart slow cooker. Cut the roast in half and place it over the onions.

In a large bowl, combine the water, soy sauce, soup mix, browning sauce (if desired) and garlic. Pour the mixture over the roast. Cover the slow cooker and cook on low until the meat is tender, seven to nine hours.

Remove the roast with a slotted spoon and let it stand for 15 minutes. Thinly slice the meat across the grain. Editor's Tip: Let the meat rest so the juices redistribute evenly through the roast. When it's time to slice, treat it like cutting a steak: Align the roast on the cutting board so the muscle fibers run left to right. Then, make up-and-down slices with a sharp knife.

Place a pile of meat on the roll bottoms and sprinkle it with Swiss cheese. Place the sandwich halves on an ungreased baking sheet and broil them 3 to 4 inches from the heat until the cheese melts, about one minute. Remove them from the oven and replace the tops. Skim the fat from the cooking juices, strain them and serve them as a dipping sauce if desired. Editor's Tip: While broiling a French dip with melty cheese isn't like the original, it is very delicious. It's OK to omit that step if you want a simple sandwich au jus. To make it more like an authentic Philippe French dip, dip both sides of the inside of the roll in the broth and then pile on the meat.