from Best of Bridge: Comfort Food
Whether you are hunkering down for the weekend or gathering a group to watch the game, these sandwiches will feed a crowd and leave them wanting more!
Ingredients
2 lb beef eye of round oven roast
3 garlic cloves, slivered
1⁄2 tsp salt
1⁄2 tsp black pepper
1 large, sweet onion, thinly sliced
1 tbsp canola oil
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tsp soy sauce
1⁄4 tsp hot pepper sauce
1⁄2 cup stout beer
11⁄2 cups ready-to-use beef broth, divided
4 tsp cornstarch
4 tsp cold water
6 tbsp mayonnaise, mustard or horseradish (optional)
2 baguettes, halved lengthwise and warmed
8 provolone or mozzarella cheese slices
Directions
Using a small paring knife, make small slits all over roast. Fill each slit with garlic slivers. Sprinkle with salt and pepper. Sprinkle onion in bottom of a minimum 4-quart slow cooker. In a large nonstick skillet, heat oil over medium-high heat.
Brown roast all over. Place roast on top of onion. In a small bowl, stir together mustard, vinegar, soy sauce and hot pepper sauce. Brush all over roast. Pour beer and 1 cup (250 mL) broth around roast. Cover and cook on Low for 5 to 7 hours or until beef is very tender. Carefully transfer roast to a cutting board and let rest for 10 minutes before slicing.
Meanwhile, pour onion and juices from slow cooker into a saucepan, add the remaining broth and bring to a simmer. In a small bowl, whisk together cornstarch and cold water; pour into pan and cook, stirring, for about 3 minutes or until glossy. Remove from heat.
If using mayonnaise, spread over cut sides of baguettes. Top with sliced beef and cheese. Cut baguettes crosswise into quarters. Serve with bowls of sauce to dip the sandwiches in. Serves 8.
Tip: You can remove the onions from the sauce and add them to the sandwiches before cutting.
Tip: Looking for gooier sandwiches? Put the baguettes, topped with beef and cheese, on a large baking sheet and place in a 400°F (200°C) oven to melt the cheese and lightly toast the baguettes.
Tip: If you prefer, you can slow-cook on High for 4 to 5 hours instead, but we found the texture less desirable that way.
Nada’s Tips & Tricks: I made a very large roast and gravy with this recipe for a Sunday dinner and then used the leftover meat and reserved sauce for a second meal during the week. Load up the sandwich with options like sauteed mushrooms, roasted red peppers or caramelized onions. A hearty meal for the Grey Cup!
Courtesy of Best of Bridge Comfort Food by Emily Richards and Sylvia Kong © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold. Text copyright © 2019 Sylvia Kong and Emily Richards. Photographs copyright © 2019 Robert Rose Inc. Cover and text design copyright © 2019 Robert Rose Inc. https://robertrose.ca/catalogue/best-of-bridge-comfort-food/
