French Dip Au Jus

French Dip Au Jus

Although the French Dip sandwich is not a French dish, its creator was at a Los Angeles delicatessen.  The pan juice used for dipping is a French expression “au jus” which means with juice.  This version is made in a slow cooker making it much more convenient to prepare and always reliable to be a moist, tender and delectable entrée. And the horseradish sauce is the piece de resistance with any beef dish

3 pound beef rump roast

1/2 teaspoon garlic salt

1/2 teaspoon pepper

2 -3 onions, sliced

1 can (14.5 ounces) low-sodium beef broth

3 tablespoons low-sodium Worcestershire sauce

6 hoagie buns or a baguette sliced

Horseradish Sauce:

1 cup mayo

1 cup sour cream

4 tablespoons horseradish

1 teaspoon lemon juice

2 teaspoons Dijon

Salt & pepper to taste

4 tablespoons fresh parsley, chopped

In a slow cooked coated with cooking spray, place the sliced onion in the bottom.  Add the broth and Worcestershire sauce.  Rub the garlic salt and pepper into the rump roast and place on top of the onions and broth mixture.  Cook on High for 6 hours.  Remove the roast to the cutting board and shred.  Remove the onions and set aside. Strain the liquid in the slow cooker into a serving bowl to use as the dipping sauce.  Make the horseradish sauce in a small mixing bowl by combining all the ingredients and stirring well.  Toast the cut side of the buns or baguette.  Spread 11/2 tablespoons of the horseradish sauce onto each roll, top with the shredded beef, and sliced onions.  Serve each French Dip with the dipping sauce.  Makes 6 sandwiches.

                A Saturday evening dinner with friends at a quintessential bistro in Paris.