This recipe guides you through making a slow-cooked chuck roast with caramelized onions, a horseradish spread, and a flavorful au jus, all served on a French baguette with melted Swiss cheese.
In a slow cooker add: 1 medium onion (roughly chopped), 11 cloves of garlic, 4 sprigs of rosemary, 1 cup of red wine, 2 cups of beef stock, 2 tablespoons of Worcestershire sauce, and 2 tablespoons of soy sauce. Then get a 3 to 4 pound Chuck Roast, pat it dry with a paper towel, season it with some salt, and brown it (on all sides) in a pan on medium heat. Then add it into your slow cooker and season generously on both sides with beef bouillon powder, salt and pepper, and granulated garlic. Cook on low for 8 hours.
While it’s cooking, make some caramelized onions by adding 5 tablespoons of butter to a pan on medium-low along with 5 medium onions cut into half moons. Cook them for about 1 hour stirring frequently, and season them with salt and pepper.
Once the beef is done, separate it from the liquid and shred it all up in a bowl. Then stir in the caramelized onions.
Then strain all of the juice from your slow cooker and set it aside (this is the Au Jus that you’ll be dipping the sandwich in).
Lastly, in a bowl make a quick spread by combining: 1/2 cup of mayo, 3 tablespoons of cream style horseradish, and salt and pepper to taste.
Then get a large French Baguette, and cut it down the middle (like you would cut a sub sandwich). Add on the spread, then add the beef, top it with Swiss cheese, then close and cover it tightly with foil. Bake in the oven at 325 degrees for 10 to 15 minutes or until the cheese melts. Then cut it into small sandwiches and serve them straight out of the oven with the delicious Au Jus on the side. Enjoy💜
