2-1/2 to 3-1/2 pounds beef Brisket
2 tablespoons vegetable oil
2 large sweet onions, cut into 1/4-inch slices
2 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
1 package (1-1/4 ounces) dry onion soup mix
1 teaspoon minced garlic
8 to 10 French rolls, split, toasted
Cut Brisket into 3 to 4 pieces. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown pieces evenly. Remove brisket from stockpot; set aside.
Add onions to stockpot; cook on low heat 18 to 22 minutes until lightly caramelized, stirring occasionally. Add broth, soy sauce, soup mix and garlic. Return brisket to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
Remove brisket; keep warm. Skim fat from cooking liquid. Carve brisket against the grain into very thin slices. Divide brisket evenly among rolls. Close sandwiches.
Serve sandwiches with cooking liquid on the side for dipping.
Nutrition information per serving, 8 servings: 385 calories; 14 g fat (4 g saturated fat; 3 g monounsaturated fat); 94 mg cholesterol; 790 mg sodium; 30 g carbohydrate; 2.1 g fiber; 37 g protein; 5.9 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 3.7 mg iron; 29.4 mcg selenium; 6.9 mg zinc; 113.2 mg choline.