Slow Cooker French Dip with Horseradish Aioli - Recipe

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?

Did you ever have one of those weeks that left you emotionally exhausted?  Well a few weeks ago we were struggling with the 8 year old and his homework.  He likes to play around - a lot - while doing his homework.  He wants attention, but when you give it to him, he still plays.  If you ignore him, he does everything he can to get your attention.  I try disengaging, but it's difficult when he won't do what he's supposed to until someone responds to him.


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.