Booze! My favorite ingredient. In cooking and in life. (Just kidding…mostly).
- 2 lb beef roast (I used a sirloin roast)
- 3 Tbsp. dijon mustard
- salt and pepper to taste
- 1 beer of your choice (I used a Coors. No shame. But I’d also recommend a pilsner or a dark malt-y beer like Guinness, depending on what you’ve got floating around your fridge)
- 1/2 large yellow onion, sliced
- 2 Tbsp. whiskey (I used Maker’s Mark)
- 2 cloves garlic, smashed
- 1 cup beef stock (if you’d like to make a separate au jus sauce, plan on about 4 cups of stock)
- 2 french baguettes, sliced in half and cut into sandwich-sized lengths
- Sprinkle your roast with salt and pepper, then lightly rub the mustard into the meat on all sides.
- Place roast in a crock pot. Add beer, onions, whiskey, garlic, and beef stock to the crock pot (just pour the liquids right over the roast!). Cover and cook on low for 6-8 hours.
- Pull roast out of crock pot and let it rest on a cutting board. While meat is resting, use a large spoon to skim any fat off the surface of the liquid left in the crock pot. I use those reserved juices as my au jus dipping sauce, but if you’d like to make a separate au jus, just sauté some onions and garlic in a bit of butter and add a few cups of beef stock to make a new sauce for dipping.
- Slice the roast beef and pile it high between two baguette halves. Ladle up a cup of reserved liquid from the crock pot to dip each sandwich in and serve immediately.
Keywords: crockpot, roast beef