|You'll just have to pretend there is aioli on the bread. I forgot to spread it on before I took the pic. But we all know what mayo looks like, right?|
So by the time the end of the week rolled by and I knew I had a busy day on top of being emotionally exhausted and on top of preparing to be busy the following day, I was very glad to have a slow cooker recipe to look forward to.
I found a slow cooker french dip recipe on The Recipe Critic, who in turn had found it at Six Sister's Stuff. The Recipe Critic said she added a sliced onion and a packet of onion soup mix to the consomme. I had decided I might try the onion too. And then, in the grocery store, looking for consomme, this thing totally took on a life of it's own. I found a can of soup called Beefy Mushroom.
Again, at the last minute, just as I was getting ready to put everything on the table I thought the sandwiches needed just a bit of something else. While my husband doesn't care for the strong flavor of horseradish, I thought if I cut it with a bit of mayonnaise an made and aioli, it would be just the perfect touch. It was. Even though my husband is trying to cut out a lot of red meat, he went crazy for this sandwich.
2 - 3 pounds beef roast
1 can beef consomme
1 can Beefy Mushroom soup
1 medium onion, sliced
Buns or rolls of your choice
3 tablespoons mayonnaise
1 1/2 tablespoons prepared horseradish
Place roast and onions in slow cooker. Pour soups over the top. Cook for 8 - 10 hours on low. Once ready to serve, remove roast, trim fat and shred. Reserve juice for dipping.
In a small bowl mix together mayonnaise and horseradish.
Split buns and top with meat. Spread a bit of aioli on the bun.
Serves 4 (with lots leftover of beef leftover for another meal)!
|I thought it'd be fun to share the 8 year old's plate. I don't take too make pictures of his. He got smileys because he likes them better than hashbrowns.|