Boozy Slow-Cooker French Dips
2 Lb beef roast
3 Tbl dijon mustard
salt and pepper to taste
1 beer of your choice (we had Yuengling)
1 large yellow onion sliced
2 Tbl whiskey (I used Maker’s Mark)
2 Clove garlic smashed
1 Cup beef stock
2 french baguettes sliced in half and cut into sandwich-size
1 tsp better than bouillon mushroom base
1. Sprinkle your roast with salt and pepper, then lightly rub the
mustard into the meat on all sides.
2. Place roast in a crock pot. Add beer, onions, whiskey, garlic, and
beef stock to the crock pot (just pour the liquids right over the roast!)
Cover and cook on low for 6-8 hours.
3. Pull roast out of crock pot and let it rest on a cutting board. While
meat is resting, pour the rest of the crockpot through a strainer. Set the onions aside and skim off the fat from the liquid. (I used a fat separator) Add the mushroom base to the liquid and boil until reduced a bit.
4. Shred the roast beef and pile it between two baguette halves. Add onions as you like
Ladle up a cup of reduced liquid to dip each sandwich in.