Fire and EMS Special: Onion Beef Au Jus

Prep Time: 20 minutes

Cook Time: 2 1/2 hours

4 lb. boneless Rump Roast

2 tablespoons Vegetable Oil

2 large Sweet Onions, cut into 1/4 inch slices

6 tablespoons Butter

5 cups Water

1/2 cup Soy Sauce

1 envelope Onion Soup mix

2 cloves fresh Garlic, minced

1 tablespoon Browning Sauce (optional)

1 loaf long French Bread

1 cup shredded Swiss Cheese

Preheat oven to 325 degrees fahrenheit.

In dutch oven over medium high heat, brown roast on all sides in oil, then drain. 

In a large skillet, sauté onions in 2 tablespoons of butter until tender. Add water, soy sauce, soup mix, garlic and browning sauce. Pour over roast in dutch oven. Cover and bake at 325 degrees for 2 1/2 hours, or until meat is tender. 

Let meat rest for 10 minutes before carving, then return slices to pan juice. For best flavor, let sit at least 3 hours. 

Slice bread in half lengthwise then cut into 3 inch sections. Spread remaining 4 tablespoons butter over bread. Place bread on baking sheet, 4-6 inches from broiler and broil for 2-3 minutes or until golden brown. Top with beef and onion, then sprinkle with cheese and return to broiler for 1-2 minutes, or until cheese is melted. Serve with pan juices for dipping. 

Makes 12 servings. 

Submitted by: Donna RIchard, EMT-Paramedic


Massachusetts, USA

Jay’s Twice Baked Potatoes, Police Style!

Prep Time: 1 hour

Cook Time: 20 minutes

4 (6 to 8-ounce) Russet Potatoes, washed and pricked with a fork 

Vegetable Oil, to coat potatoes 

4 slices Bacon 

1 pound large Shrimp, peeled and deveined, tails removed 

2 teaspoons Cajun seasoning 

1 teaspoon Salt 

3 green Onions chopped for garnish 

1 cup grated Cheddar 

 6 tablespoons Butter, softened 

1/3 cup Sour Cream 

4 tablespoons Mayonnaise 

3/4 teaspoon freshly ground black Pepper 

Preheat the oven to 450 degrees fahrenheit.

Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes for about 1 hour.  To save time you can do this the night before as this recipe takes some time.

While the potatoes are baking, cook the bacon in a skillet until crisp, about 5-10 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Keep some of the bacon grease in the skillet.

Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.

When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Mix in the shrimp and bacon with the flesh mixture. Stuff the potato skins with the filling, mounding any extra on top. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve. 

This recipe is pretty much a meal in itself.  I made it with country fried chicken and ate more of the potatoes than the chicken.  Hope you enjoy!

Submitted By: Jason Molleo, Police Officer


Massachusetts, USA