Alberta inspired roast beef dip sandwich with rosemary mayo

Enjoy a meal Prairies style with this tasty sandwich.



Rosemary Mayo


1. Combine all beef ingredients except baguette and arugula into slow cooker and cook for 5 hours.

2. Combine mayo ingredients and store in fridge until required.

3. Slice baguette in half to make two sandwiches and apply mayo to both sides. Lay arugula on the bottom.

4. Remove meat from slow cooker and slice desired amount, place on sandwich. Use a small bowl and place the braising liquid (jus) into it and dip your sandwich while eating.