Beef Dip

Beef Dip is a hearty and delicious dish that’s perfect for gatherings, weeknight dinners, or whenever you’re craving tender roast beef with savory dipping sauce. The secret? A humble package of onion soup mix adds incredible flavor with minimal effort. (Shh...don't tell the chefs at Le Cordon Bleu! They would want you to make French Onion Soup from scratch and dehydrate it yourself!)

Serve with crusty French bread for the ultimate comfort meal.

Recipe: Beef Dip

from Auntie Joyce

Serves: 8

Ingredients:

4-pound beef roast
1 teaspoon dry mustard
½ teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 yellow onions, cut into slices or rings
5 cups water
½ cup soya sauce
1 package onion soup mix
1 garlic clove, minced

Insructions:

To Prepare and Eat Now:

1. Preheat your oven to 325°F (163°C).
2. Pat the roast dry with paper towels. Rub or sprinkle it with dry mustard, oregano, salt, and pepper.
3. In a large roasting pan, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned. Set aside.
4. Add sliced onions to the roasting pan and sauté until tender, about 10 minutes.
5. Pour in water, soy sauce, onion soup mix, and minced garlic. Stir to combine. Return the roast to the pan.
6. Roast in the oven for 2-2½ hours or until the beef reaches your desired doneness:
   
   Extra-rare (bleu)115-120°F (46-49°C)
   Rare125-130°F (52-55°C)
   Medium rare130-140°F (55-60°C)
   Medium140-150°F (60-65°C)
   Medium well150-155°F (65-69°C)
   Well done>160°F (>71°C)

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To Freeze:

1. Cook the roast to a slightly lower temperature than desired, allowing it to finish cooking when reheated.
2. Slice the beef and layer it between sheets of wax paper.
3. Freeze the roast and sauce in separate containers. Recommended freezing time: 6-12 months.

To Prepare After Freezing:

1. Thaw overnight in the refrigerator.
2. Reheat the beef slices and sauce in the microwave or on the stovetop.

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