Some of you know that I have recently started dating my slow-cooker again ... we were on a break. Since we started seeing each other again I decided to give this pin I saw a whirl because it looked good! Thank you Baking Bites.
French dips are one of those sandwiches that are always good, but they get overlooked a lot. They always seem to be the back-up meal. You know what I mean, the one that you order because you can't make your mind up fast enough on what you want to order and the server is staring at you with the beady eyes because everyone else at your table has already ordered (way too quickly)... and no, I
I made a few changes to this recipe, one of which was to make the sandwiches into sliders. Sliders are always better for some reason - maybe it's because they're small. Small makes me feel like I'm eating less - oh mind games.
I'll spare you the play by play on my cooking and just tell you - make this!
French Dip Sliders with Horseradish Aioli - Printable Recipe
3 - 3 1/2 lbs beef chuck roast
16oz. beef broth
1 10.5oz. can condensed French onion soup
6-oz red wine
1/2 medium onion, sliced thin
1/2 medium onion, sliced thin
2 tsp garlic powder
salt and pepper, to taste
6-8 Mini Ciabbata rolls
2 tbsp horseradish
3 tbsp mayo
1 garlic clove - mashed with salt
small amount of lemon juice
sliced provolone cheese
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker with the sliced onion, then place beef roast into liquid.
Cook on low for 7-8 hours. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender, really falling apart.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef (if you can, mine was too in pieces to slice) and return to slow cooker on low or very low for 30 minutes. After its back in the slow cooker, mix the mayo, garlic and horseradish in a small bowl. Add a little bit of the lemon juice to taste and to thin the aioli.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker with the sliced onion, then place beef roast into liquid.
Cook on low for 7-8 hours. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender, really falling apart.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef (if you can, mine was too in pieces to slice) and return to slow cooker on low or very low for 30 minutes. After its back in the slow cooker, mix the mayo, garlic and horseradish in a small bowl. Add a little bit of the lemon juice to taste and to thin the aioli.
Lightly toast the bread and put the cheese on the rolls and melt it slightly. Spread some of the aioli on each roll and divide beef onto rolls and spoon the juices (or fancy pants au jus) into a little bowl or cup and serve it up!
Side note: My "au jus" was a little fatty so I spooned it out of the slow cooker and let it cool slightly so I could skim some fat off the top. It only took about 3-4 minutes to separate.
