Warm up with this Iowa Version of a French Dip!
This warm, juicy beef sandwich gets an Iowa twist from the Tassel Ridge Iowa Nouveau used to cook the meat and make the au jus. With its light and fruity characteristics, Iowa Nouveau is a perfect ingredient in and pairing for our Iowa Nouveau French Dip!
Tassel Ridge® Iowa Nouveau French Dip
- 4–6 lb rump roast
- 1-oz pkg onion soup mix
- 2 14-oz cans (3½ cups) beef broth
- ¾ cup Tassel Ridge Iowa Nouveau
- ¾ cup water
- 2 tsp sugar
- ¼ tsp garlic powder
- French bread or hoagie buns
- Tassel Ridge® Horseradish Sauce (if desired, recipe below)
Put roast in slow cooker. Combine soup mix, beef broth, Tassel Ridge Iowa Nouveau, water, sugar, and garlic powder in 2-quart measuring cup or bowl. Pour over roast. Cook on low for 8 to 10 hours. Remove roast. Strain cooking liquid through cheesecloth or fine-mesh strainer to make au jus for dipping. Set aside. Shred meat. If desired, spread Tassel Ridge® Horseradish Aioli on bread or buns. Top with shredded meat. Serve with au jus. Makes 16–24 sandwiches.
Wine Recommendation—Tassel Ridge Iowa Nouveau
Iowa Nouveau, a light and fruity red wine, is our first wine of the season. Made entirely from grapes grown in our Iowa vineyards, Iowa Nouveau pairs well with beef and vegetable stews and soups as well as traditional holiday meals. Iowa Nouveau is best when consumed soon after purchase. Serve slightly chilled.
Tassel Ridge® Horseradish Sauce
- 1 cup sour cream
- 3–4 Tbsp prepared horseradish
- 1 tsp white wine vinegar
- 1 Tbsp Dijon mustard
- salt and freshly ground black pepper to taste
Whisk sour cream, horseradish, vinegar, mustard, salt, and pepper in medium bowl until mixture is smooth and creamy. Refrigerate for at least 4 hours before serving (can be stored in airtight container in refrigerator for up to 2 weeks).