Loving the new Best of Bridge cookbook Comfort Food! So many great recipes by Sylvia Kong & Emily Richards.
Check out how they are showing their #mustardlove in this Slow Cooker Beef Dip Sandwiches that uses mustard both in the marinade and as a condiment! #SpreadtheMustard
Recipe credit: Courtesy of Best of Bridge Comfort Food by Sylvia Kong and Emily Richards © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.
Slow Cooker Beef Dip Sandwiches
Whether you are hunkering down for the weekend or gathering a group to watch the game, these sandwiches will feed a crowd and leave them wanting more!
2 lb beef eye of round oven roast
3 garlic cloves, slivered
1⁄2 tsp salt
1⁄2 tsp black pepper
large sweet onion, thinly sliced
1 Tbsp canola oil
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
1 tsp soy sauce
1⁄4 tsp hot pepper sauce
1⁄2 cup stout beer
11⁄2 cups ready-to-use beef broth, divided
4 tsp cornstarch
4 tsp cold water
6 Tbsp mayonnaise, mustard or horseradish (optional)
baguettes, halved lengthwise and warmed
8 provolone or mozzarella cheese slices
- Using a small paring knife, make small slits all over roast. Fill each slit with garlic slivers. Sprinkle with salt and pepper. Sprinkle onion in bottom of a minimum 4-quart slow cooker. In a large nonstick skillet, heat oil over medium-high heat. Brown roast all over. Place roast on top of onion. In a small bowl, stir together mustard, vinegar, soy sauce and hot pepper sauce. Brush all over roast. Pour beer and 1 cup (250 mL) broth around roast. Cover and cook on Low for 5 to 7 hours or until beef is very tender. Carefully transfer roast to a cutting board and let rest for 10 minutes before slicing.
- Meanwhile, pour onion and juices from slow cooker into a saucepan, add the remaining broth and bring to a simmer. In a small bowl, whisk together cornstarch and cold water; pour into pan and cook, stirring, for about 3 minutes or until glossy. Remove from heat.
- If using mayonnaise, spread over cut sides of baguettes. Top with sliced beef and cheese. Cut baguettes crosswise into quarters. Serve with bowls of sauce to dip the sandwiches in.
Makes 8 servings.