Are you drooling too? When my friend Sarah Olsen from The Magical Slow Cooker asked if I wanted to review her brand new cookbook, “Recipes for Busy Moms, The Magical Slow Cooker“, I threw my hands up in excitement with a very big YES!!! I am a busy mom and I love putting my slow cooker to good use! While it was a tough to choose where to start, I decided on this amazing recipe for Pot Roast Dips with Horseradish Cream Sauce!
Ok ok, onto the drool worthy Pot Roast Dip! One of my all time fave sandwiches it the french dip. Something about that juicy tender beef and getting to make a mess of myself with the au jus. Its just so so good! Sarahs recipe hit the spot big time!! The au jus {aka broth} that develops is so flavorful and the roast just falls apart it is so incredibly tender after slow cooking away for 8 hours. I will say, what makes this even better is that Sarah start my browning the seasoned roast in a pan on the stove first, this absolutely adds to the end depth of flavor, so don’t skip that step!
If you remember, I recently made some amazing homemade Dinner Rolls, well I used them here to make the sandwich and is was great! You can use any hamburger type bun you like though. Oh and I almost forgot, the horseradish cream sauce, its awesome!! Adds the perfect coolness and kick to these Pot Roast Dips. Sarah used swiss cheese on her dips, I subbed cheddar simply for my preference. These Dips are a must try friends, you will be dancing it up in flavor town!
- For the roast and au jus:
- 1- 1 oz pkg, au jus dry mix
- 3 cups water
- 1 bay leaf
- 1 garlic clove
- 1 cup sliced white onion
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 Tbsp vegetable or canola oil
- 2½ lbs. bottom round rump roast
- For the horseradish cream sauce:
- ½ cup sour cream
- 2 tsp hot cream horseradish
- 1 tsp dried parsley
- ⅛ tsp salt
- ⅛ tsp pepper
- a pinch of onion powder
- Rolls & Swiss {or cheddar} cheese for serving
- In a 6 quart slow cooker, mix the au jus mix and water until smooth. Add the bay leaf, garlic and onion. In a small bowl mix the salt, pepper, onion powder and garlic powder. Pat this seasoning mixture evenly onto the roast.
- Set a large skillet to medium high heat. When the pan is hot, add the oil and brown the roast on all sides; no need to cook the meat through. Add the meat to the slow cooker into the au jus.
- Cover and cook on LOW for 8 hours without opening the lid during cooking time. In a small bowl mix the horseradish cream sauce ingredients together until smooth; cover and refrigerate. Remove the meat onto a plate and cover in foil. Strain the au jus next. To do this, place a metal strainer over a large bowl, using pot holders, remove the insert from the slow cooker unit and pour the juices from the slow cooker into the bowl. Place this bowl of au jus in the fridge for ten minutes. Remove the au jus from the fridge, spoon off the grease. Shred the meat with two forks. Serve on the buns with cheese and horseradish cream sauce. Ladle the au jus into little bowls for dipping.
- {NOTE: I toasted my buns and melted the cheese onto the bun under the broiler}
Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.
magicalslowcooker
A big thank you for reviewing my book! I love the photos you took, and this recipe sounds delish with your homemade rolls!
Angela LeMoine
Oh it is all my pleasure! Your recipes are fantastic!!
What's On The List (@mickeydownunder)
The recipe and photo looks delish Angela and I could go for one of these right now! Pinned and shared!
Angela LeMoine
Thank you! They came out great!!!