One day when Geoff and I were out for dinner, the waitress walked by our table with an amazing looking beef dip. Geoff instantly wanted one so a few days later we decided to try to tackle a gluten free version. The resulting recipe is one of our favorites. The roast is really good on its own – nicely browned and full of beef flavour – and the jus is salty and savory with just the right amount of spice. For a beef dip, we use Udi’s baguettes. The crust is a bit hard for dipping and eating, so we pour the jus over the sandwich and eat it with a knife and fork. It’s one of the best beef dips we’ve ever had.
What you’ll need:
For the roast:
¼ cup margarine or butter
1 onion, sliced thickly
1.5 – 2 kg beef roast (we like to use a top sirloin with good marbling)
1 cup gluten free beef broth like Knorr Kitchen Basics
½ cup gluten free soy sauce (we use Kikkoman)
2 garlic cloves, whole
10 peppercorns, whole
For the Beef Dip:
Udi’s baguettes or other gf buns
Optional: mozzarella or provolone cheese and horseradish sauce
What you’ll do:
Set slow cooker on low setting.
Season roast with salt and pepper to taste. Set aside.
Heat large frying pan to medium-high. Add the margarine or butter and brown the onion slices. Remove and place onion slices in the bottom of your crock pot.
In hot pan, brown the roast on all sides. 3 – 5 minutes per side should do.
While the roast is browning, mix together the beef broth and soy sauce. Add the garlic cloves and pepper corns.
Remove roast from pan and set on top of onions in slow cooker.
Pour broth mix in pan to heat and to add the flavour of the roast and onions to the broth. Pour over top of the roast in the slow cooker.
Cover and cook on low heat for 8 to 10 hours.
Remove roast from crock pot. Let rest on your counter, covered, for 10 minutes.
Slice the roast and serve with the onions and drizzled with the jus from the crock pot.
To make the beef dip:
Using a slotted spoon, remove onions from broth and set aside. Skim off the extra fat from the broth.
To assemble sandwiches, butter your bread/baguette/bun and, if using, slather one side with horseradish. Add a slice of cheese and cover with beef. Top with a few of the onion slices.
Serve with a helping of the jus for dipping or pouring over the sandwich.
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