Friday, January 25, 2013

My weekly recipe post

As I mentioned in my last food post I am going to try and share at least one recipe a week, and not on any set day.  This will usually be a recipe I haven't made before and one that we have really enjoyed and can recommend.

Crockpot French Dip Sandwiches - serves 8

You can find the original recipe at Valerie's Kitchen, link here.

4 lbs. beef roast (rump, sirloin tip, or other)
1 (14.5 ounce) can or 1-3/4 cups beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 ounce) bottle beer
1 tablespoon Worcestershire Sauce
1 teaspoon garlic powder
8 French rolls
2 tablespoons butter
Creamy Horseradish Spread:
           1/2 cup sour cream, light or regular
           1 tablespoon creamed horseradish

Add beef broth, French onion soup, beer, Worcestershire sauce and garlic powder to the slow cooker.  Whisk to combine.

Trim excess fat from the roast if necessary and add to the liquid.  Cook on low setting for 7 to 9 hours.

Combine the sour cream and creamed horseradish in a small bowl.  Cover and refrigerate.

Transfer meat from the slow cooker to a cutting board.  Slice on the diagonal and transfer sliced meat back to the cooking liquid.

Preheat oven broiler.  Spread butter onto sandwich rolls and broil till nicely browned.

Assemble sandwiches by filling the sandwich rolls with some of the meat, spread with creamy horseradish to taste, and serve with the au jus for dipping.

Adapted from

Delicous!  I served this with coleslaw.  The rolls we used were Meyers Steak Rolls which toast nicely in the oven.

This is the second time we have had this meal as there were lots of leftovers from dinner last night.  We will be having one more meal over the weekend and freeze the rest.  I will freeze the steak and the au jus separately.

For lunch today I sprinkled a little shredded sharp cheddar on the bread before toasting.  I also used the Horseradish cream minus sour cream.