Thursday, August 15, 2013

Slow-Cooker Balsamic Roast Beef Sandwiches w/ Creamy Horseradish Sauce

I hate Arby's. I mean, I absolutely, positively can't stand it and will NOT eat there. My friends all know this, and they know of my affinity for referring to Arby's' roast beef as "rainbow meat", mainly because it always has that iridescent multicolored shimmer like a a gasoline-soaked puddle in a grocery store parking lot. 

That being said, I LOVE roast beef. Especially with smokey provolone cheese and a sharp horseradish sauce.  This version is super easy since the beef is slow-cooked all day in the Crock Pot. Instead of ending up thinly sliced like rainbow meat, it's chunky and pull-apart tender. I strain the cooking liquid for a rich au jus, making this sandwich a hybrid of roast beef, french dips and pot roast all in one!


Creamy Horseradish Sauce

Ingredients:
1 Tbsp vinegar
4 tsp granulated sugar
1/4 tsp salt
1 cup mayonnaise
2 Tbsp + 2 tsp prepared horseradish

Add the vinegar to a small bowl. Add the sugar and salt, stirring to combine and dissolve. 

Add the vinegar to a blender, then add the mayonnaise and horseradish. Blend until smooth, about 10 seconds. Chill for several hours to let the flavors meld. 








*I often make this at the same time that I'm throwing the meat into the Crock Pot*.

Slow-Cooker Balsamic Roast Beef
adapted from Add a Pinch

Ingredients:
1 3-4 lb beef chuck roast
4 cloves garlic, minced
1 cup beef broth 
1/2 cup balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp honey
1/2 tsp crushed red pepper flakes
Provolone cheese, sliced thinly
Hoagie rolls, split

Place the chuck roast inside of a slow cooker and top with the minced garlic. 



Combine the beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey and crushed red pepper flakes. Pour over the roast. 





Cover and cook on LOW for 6-8 hours or HIGH for 4 hours. 



Remove the meat from the slow cooker and pull apart with forks. Cover with about 1/4 - 1/2 cup of the cooking liquid.



Remove the fat from the remaining cooking liquid, then bring to a simmer in a saucepan over medium heat until reduced by half.You can add a cornstarch slurry to thicken this sauce to a gravy-like consistency, or do what I do and leave it at an 'au jus' consistency for dipping. 



To make sandwiches, split open a hoagie roll spread with the horseradish sauce. Lay slices of Provolone cheese inside. Top with the hot beef. Add gravy/au jus or serve on the side for dipping.






You can even toast these sandwiches to melt the cheese; simply build the sandwiches open-faced, then broil for about a minute or so or until the cheese has melted. 

4 comments:

  1. For a twist: There's a pub here in Houston that serves a French dip with slightly-melted pepper jack cheese. Highly recommended.

    ReplyDelete
    Replies
    1. Ohh, that sounds GREAT! I actually HAVE some pepperjack here, and I still have plenty of leftover roast beef and sauce. Might have to try that for lunch!!

      Delete
  2. I'm with you, you couldn't pay me to pull into an Arby's.... but I've never thought of their meat as "rainbow meat" but that is exactly what it looks like! lol! I love hot, really nose searing hot horseradish sauce w/meat. This sounds delicious, I can't wait to try this. Thanks!

    ReplyDelete
    Replies
    1. YES! I love horseradish sauce, ESPECIALLY GOOD Chinese mustard. Best sinus decongestant ever!!

      Delete