Pot Roast Dips with Horseradish Cream Sauce {#TheMagicalSlowCooker}
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. {NOTE: I toasted my buns and melted the cheese onto the bun under the broiler}
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/04/pot-roast-dips-with-horseradish-cream-sauce-themagicalslowcooker/