French Dip Sandwich

 

Chuck Roast – shredded beef

3 lb. chuck roast

1 medium onion

5 cloves of garlic

4 sprigs of rosemary

1 cup red wine

2 cups beef stock

2 T Worcestershire sauce

2 T soy Sauce

 

Caramelized onions

3 onions sliced thin

4 T butter

Spread

1/2 cup mayonnaise

3 T. cream style horseradish

Salt and pepper

1 loaf French bread

Directions

Pat the chuck roast dry then season with salt, pepper and granulated garlic powder, brown meat on all sides.  In a slow cooker add one medium onion, garlic, rosemary, wine, broth, and Worcestershire. Add meat to slow cooker and cook on low for 8 hours or on high for 4 hours. When done separate the meat from the broth. Shred the beef into a bowl then stir in the caramelized onions. Strain the broth and set aside (this is the Au Jus that you will be dipping your sandwiches in).

While the meat is cooking caramelize onions by adding butter to a pan and three sliced onions. Cook the onions on low heat for about 1 hours stirring frequently then season with salt and pepper

For the sauce mix together the cream style horseradish, mayonnaise, salt, and pepper.

To assemble; cut the French baguette down the middle but do not cut through entirely. Spread with the sauce, add the beef and top with Swiss cheese. Close and cover tightly with foil. Place into a preheated 325-degree oven for 10-15 minutes to melt the cheese. Remove from the oven and slice into individual sandwiches.