This beef French dip with a spicy horseradish and mushroom sauce is a real crowd pleaser served on whole grain rolls.
I thought my slow cooker would save the day, but I’m afraid my low and slow technique can leave the meat dry and chewy. I find this amazing because I surround my pot roasts with a variety of vegetables and broth.
Shouldn’t they come out incredibly moist and tender?
Not so much . . . my beef doesn’t have that melt-in-your mouth appeal that my mom’s does. It’s a good thing I can turn it into a French Dip, or I’d really be sunk!
I rescue my beef by drowning it in the broth from the slow cooker, with horseradish, and mushrooms. Then I shred it onto a toasted bun, and use the spicy sauce to dip my sandwich in.
It makes a really delicious French Dip sandwich, but I want to serve it on a platter surrounded by all those tender vegetables it was cooked with. After all, isn’t that what you’re supposed to do with a roast? The sandwich is what you make with the leftovers.
It’s time for another pot roast cooking lesson. Clearly, I’m not getting it.
Have a terrific weekend!
- 2 ½ pounds beef bottom round roast, or pot roast
- 1 tablespoon olive oil
- 1 large onion, sliced
- 8 cloves garlic, whole
- 2 large bay leaves
- 2 cups beef stock
- 1 tablespoon cornstarch
- ¼ cup water
- 1 tablespoon horseradish sauce
- 2 cups mushrooms, sliced
- Preheat a large pan over medium heat and add olive oil.
- Salt and pepper roast.
- Brown roast on all sides.
- Add onions, garlic and bay leaves to a large slow cooker.
- Place the meat on top.
- Deglaze the pan you browned the meat in with the beef broth by adding the broth to the pan and scraping the bits from the bottom of the pan until the broth comes to a boil.
- Remove and pour over meat.
- Place the slow cooker on low and cook for 6 - 8 hours until meat is very tender.
- Remove the meat and cover with foil.
- Combine the cornstarch and water in a small bowl.
- Pour the broth into a large saucepan over medium high heat.
- Add the cornstarch mixture, horseradish and mushrooms.
- Bring to a boil and allow to thicken.
- Shred the meat into bite sized pieces and add to the sauce.
Calories for beef and broth only: 229kcal, Weight Watchers PointsPlus 5 Saturated fatty acids: 2.38g Monounsaturated fatty acids: 4.00g Polyunsaturated fatty acids: 0.53g Total fat: 6.91g Calories from fat: 62 Cholesterol: 86mg Carbohydrate, by difference: 5.78g Total dietary fiber: 0.81g Protein: 33.87g