French Dip Sandwiches w/ a Creamy Horseradish Sauce

French Dip Sandwiches w/ a Creamy Horseradish Sauce

Makes 8 - 6" sandwiches

Little bit different of a French dip. This one has the meat shaved which makes plate up a little easier... This makes 6 to 8 - 6" sandwiches depending on how high you pile it up.

Ingredients

·       3 lb. rump roast

·       Salt / pepper

·       1 can of French Onion Soup

·       2 Cans (14.5 oz) of beef broth

·       1 Red onion, cut into slices

·       8 slices of Provolone Cheese (one for each sandwich).

·       6" French baguettes - 6 to 8 of them. These need to have a nice crunch to them and soft in the middle.

Directions:

1.     Start up the slow cooker on low

2.    Pull out the rump roast and salt and pepper the whole thing.

3.    Heat some oil in a pan on high heat. 

4.     Sear the roast on all sides for about 90 seconds per side so that it has a nice char.

5.    Pull it out and throw it in the slow cooker. 

6.    Cover it with the French onion soup, beef broth

7.    Toss the onions in the hot pan and cook until translucent then add them to the slow cooker as well.

8.    Cook for 6 hours

9.    Pull it out and let it stand for 10 minutes

10.  Using a serrated knife and a fork pull it apart until it is shredded apart

11.   Save the drippings, this is your au jus 

Here is the shredded look for the meat... 

Horseradish Sauce

·        5 T of Sour cream

·        1 T of prepared horseradish

·        2 tsp Worcestershire sauce

Directions

Mix all together in a bowl with a spoon.

Plate up:

1.     Turn your broiler on low

2.    Cut open and toast your buns

3.    Slather the both inside parts with Horseradish Sauce

4.     Place the shredded meat on one side of the bun and cover with a slice of provolone cheese

5.     Place under the broiler for 30 seconds or until the cheese melts

6.     Serve with the dip

Enjoy!