Roast Beef Sandwich au Jus


If jus is too thin, whisk 2 tbsp (25 mL) cornstarch into 2 tbsp (25 mL) jus then whisk back into sauce, cook 15
minutes on HIGH. Serve with submarine rolls, horseradish mayonnaise, pickled onions, creamy coleslaw, Swiss
cheese, dipping bowls with jus. Use leftover jus as base broth for soup

Serves: 4 cups (1L) jus serves 8
Prep Time: 15 minutes
Cook Time: 12 minutes
Stand Time: 10 minutes
Crockpot Time: HIGH 4-6 hours LOW 8-10

Ingredients:
2 kg (4.4 lb) Top Sirloin Beef Roast
1 tbsp (15 mL) vegetable oil
2 each: onion, celery, carrots and potatoes, coarsely chopped
2 bay leaves, crumbled
1 can (284 mL/10 fl oz) undiluted beef broth
1/2 cup (125 mL) water
1 tbsp (15 mL) each: soy sauce, balsamic vinegar, Worcestershire sauce
2 tbsp (25 mL) BBQ sauce

Cooking Instructions:
1. In large frying pan, over medium-high heat; heat oil; brown roast on all sides; add to Crock-PotŪ
stoneware insert; add onion, celery, carrots, potatoes, bay leaves, broth, water, soy sauce, vinegar and
Worcestershire sauce. Set to HIGH for 4 hours or 8 hours LOW, or until desired doneness.
2. Remove roast; let stand 10 minutes. Meanwhile, mash vegetables into stock then strain liquid and discard
vegetables, return liquid to Crock-PotŪ slow cooker; stir in BBQ sauce to taste.
3. Slice roast into very thin slices, place back into Crock-PotŪ slow cooker; hold on LOW for at least 30
minutes or until ready to serve. Meat continues to tenderize in the sauce.