This is a great all-season slow cooker recipe that makes delish leftovers and lunches. I made this recipe last summer for a crowd, and we still had leftovers that were awesome on less fancy bread (or straight out of the tupperware).
I have a thing about sandwiches, I do not know why. I don’t make them that often because they just don’t set my cooking heart aflutter like a braise or a roast or a new pasta dish. They’re just not very sexy. But, I should get over it. I am terrible at lunches (my least favorite meal to prepare…again, just not sexy), and there’s no reason sandwiches shouldn’t get a little more respect in this house. I need to be better at lunch, and this recipe is a good start.
Slow Cooker French Dip Sandwiches (from the April 2014 Food Network magazine)
3 scallions (white and light green parts only), roughly chopped
2 teaspoons fresh thyme
1 clove garlic, crushed
Kosher salt and freshly ground pepper
1/4 teaspoon celery seeds
1/4 teaspoon ground allspice
1 21/2 -pound beef eye round roast, excess fat trimmed
2 carrots, sliced 1 inch thick
2 tablespoons Worcestershire sauce
1 cube beef bouillon
6 to 8 kaiser rolls, split and warmed
Creamy horseradish and/or spicy mustard, for serving
Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste.
Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape (I forgot this step and mine was fine).
Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.
Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours.
Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.
Remove the twine and slice the meat very thinly (thinner than I did).
Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping.