We have a great meat store close by that has quality meat you can get cut to order. We buy a quarter of beef about every 10-11 months. I have a freezer in my garage to store it. This allows us to get steaks, roasts, and ground beef for less per pound than you can ground beef at the local market. My butcher also gives me plenty of bones “on the side” for free so I can make my own stock.
My son is a big fan of the French Dip sandwich. I like a good meal that doesn’t take too long. Good thing both of these can happen at the same time. I use one of my roasts, the rump roast in this case, to make this tasty dinner. By doing it in the slow cooker, I can get it all going in about 20 minutes and it takes about 8 hours on Low. Slicing the onions along the axis line (pole to pole) gives you long pieces of onion that stand up to 8 hours of cooking. They are delicious on the sandwich and in the au jus. Using smoked salt adds yet another layer of flavor. Use it sparingly; it is very strong.
Aidan came home from school today while I was still out running errands. He called me and asked what was I cooking that smelled so good! When he found out he could hardly wait for dinner.
3 pound beef roast (rump or chuck)
1 Tbs dried garlic granules
1 tsp smoked salt
1 tsp red pepper flakes
1 tsp celery seed
1 medium yellow onion peeled and sliced (pole to pole)
olive oil as needed
1 14 oz can beef broth or homemade stock
1/2 cup red wine
French rolls or baguettes
stone ground mustard
In a small bowl, combine garlic, salt, red pepper flakes, celery seed and ground pepper. Place the roast in a shallow container and drizzle a small amount of olive oil over it. Use your hands to spread it evenly in a thin coat. Sprinkle the garlic mixture all over the roast and press it into the meat with your hands. Place roast in your slow cooker. Add sliced onion. Pour broth and wine into the cooker WITHOUT pouring it over the roast (you want the seasonings on the meat). Cook on Low for 8 hrs.
When the roast is fork tender, lift it out of the cooker and remove webbing (if roast has it) and cut away excess fat. Use a ladle to spoon up au jus for each serving and place in shallow bowls. Return roast to cooker and shred with forks. Mix the meat with remaining juices.
Slice rolls or baguettes length wise and spread horseradish sauce and ground mustard on cut sides. Use tongs to remove meat from cooker and place on bread. Serve the bowls of au jus. Enjoy!