Slow Cooker French Dip Sandwiches
By Giant Eagle Market District
Slow Cook: 5 hours
Sprinkle roast with salt and pepper; in large skillet, heat oil over medium-high heat. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.
Place onion in 5- to 6-quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is tender.
Preheat oven to 350°F; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.
Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.
Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.
Nutritional Information (Per serving):
Calories 897, Fat 33g, Saturated fat 11g, Cholesterol 158mg, Sodium 1770mg, Carbohydrates 82g, Fiber 1g, Protein 69g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.