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Tassel Ridge® Iowa Nouveau French Dip

Ingredients

  • 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)

Instructions

  1. 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.