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Slow Cooker Beef Dip Sandwich

Slow cooked beef, onions, and cheese piled high on a soft bun dipped in a savoury au jus, what could be better? Beef dip is an easy crowd pleaser that definitely will not disappoint.

Course Sandwich
Cuisine American
Prep 20 minutes
Cook 6 hours
Total 6 hours 20 minutes
Yields 6 sandwiches
Author Emi


Slow Cooker Beef

  • 1.35 kilogram grass fed round roast fat trimmed (or any marbled cut of meat)
  • salt and pepper for seasoning
  • 2 tablespoons oil divided (plus more if needed)
  • 1 (460 grams) large onion, sliced
  • 4 cloves (25 grams) garlic, sliced
  • 2 cups beef broth (2 cups water + 1 beef bouillon cube)
  • 1 tablespoon worcestershire sauce
  • 10 pickled peperoncini pepper
  • ½ cup peperoncini pepper pickle liquid
  • 1 bay leaf

Horseradish Dressing

  • 3 tablespoons prepared creamed horseradish
  • 3 tablespoons stone ground dijon mustard
  • 6 tablespoons mayonnaise
  • 2 tablespoons fresh parsley chopped


  • 6 sandwich rolls split
  • 12 Swiss cheese slices


  • Cornichons


  1. To prepare the beef roast: Pat the roast dry and generously season each side with salt and pepper. Using your hand, pat the seasoning into the beef.
  2. In a heavy bottom pan or cast iron pan, heat 1 tablespoon of oil over medium-high heat and brown each side of the beef, about 2 to 3 minutes each side. (Note: You may need to add additional oil while browning each side to prevent burning). Coat the bottom of the slow cooker with some oil and transfer the roast to the slow cooker.
  3. In the same pan, add another tablespoon of oil and cook the onions and garlic for about 5 minutes or until a golden colour develops over medium heat. Transfer the onions and garlic to the slow cooker when done. Add in beef broth, worcestershire sauce, pickled peperoncini peppers and liquid, and bay leaf to the slow cooker.
  4. Set the slow cooker to low and cook for 6 to 7 hours. Turn the roast over halfway through cooking.
  5. Carefully remove the roast and place on a cutting board. Thinly slice the roast. Skim off the fat from the roast juices and place the sliced roast back into the juices. Let the roast sit in the juices for about 30 minutes.
  6. To prepare the beef juice: Strain the beef juice and serve in a dipping bowl.
  7. To make the horseradish spread: Mix together horseradish, Dijon, mayonnaise, and parsley in a small bowl.
  8. To prepare the sandwich: Set the oven to broil. Butter both halves of each of the buns and place on a baking sheet, cut side up. Toast for a few minutes or until golden brown.
  9. Place meat, onions, and peppers on the bottom half of the bun and place 2 slices of Swiss cheese over the meat. Repeat for the remaining buns. Place the sandwich back on the baking sheet (without the top buns) and broil until the cheese melts, about 1 minute.
  10. Spread the top buns with a generous amount of horseradish spread and top each of the bottom halves.
  11. Enjoy.

Recipe Notes

To make this recipe Gluten Free, substitute the following ingredients:

  • Bouillon - use a gluten free bouillon cube or paste such as GoBio! or Better than Bouillon
  • Worcestershire sauce - use a gluten free Worcestershire sauce such as French's
  • Bread - use a gluten free bread of your choice