Alberta inspired roast beef dip sandwich with rosemary mayo
Enjoy a meal Prairies style with this tasty sandwich.
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Ingredients
3-4lb
beef chuck roast
4
garlic cloves, smashed
1
onion, finely diced
1 tbsp
whole grain Dijon
2 sprigs
rosemary
5 sprigs
thyme
2
bay leaves
1 tbsp
Worcestershire sauce
1 tbsp
soy sauce
1/4 cup
red wine
2 tsp
brown sugar
5 cups
water
Rosemary Mayo
1 cup
mayo
1/2 tsp
finely diced rosemary
1/3 tsp
garlic powder
1/3 tsp
onion powder
2 tsp
whole grain Dijon
Instructions
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.