beefdiptitle
beefdip

Slow cooker recipe, yay! This may not be the most elegant recipe but is it ever delicious. We got rave reviews serving this up.

Beef Dip

Prep time: 20 minutes
Cook time: 8 hours
Total time: 8 hours, 20 minutes
Yield: 8 servings

INGREDIENTS
For the Roast:

  • 3lbs inside round oven roast
  • 1 10oz can French onion soup
  • 1 10oz can beef consommé
  • 1 teaspoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 3 cloves of garlic, minced
  • 1 bottle of dark beer (I used a chocolate stout)
  • 2 tablespoons of butter
  • fresh cracked pepper

For the Sandwich:

  • 2 loaves of bread (I used our Gateway Artisan Loaf)
  • 8 large slices of provolone cheese
  • 3oz baby arugula
  • 1/3 cup Mayonnaise
  • 1 tablespoon Horseradish
  • 1/3 cup grainy mustard

DIRECTIONS
Trim any excess fat off of the roast. Place in a slow cooker with all other ingredients “for the roast”. Cook on low for 7 hours. Remove the roast and slice thinly, then return to the juices in the slow cooker and cook for an additional hour.

In a small bowl mix together the mayonnaise and horseradish. Slice the bread, toast it quickly and spread with the horseradish mayonnaise and grainy mustard. Place the provolone cheese on 8 of the slices of toast and broil on high until the cheese is melted and bubbly. Remove from the oven, and assemble with sliced beef and arugula. Pour the remaining juices from the slow cooker into small bowls for dipping.