1. In large skillet, heat oil over medium-high heat; sprinkle roast with salt and pepper. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.
2. Place onion in 5- to 6-quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is tender.
3. Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.
4. Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.
5. Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.
- 33 g Fat
- 11 g Saturated fat
- 158 mg Cholesterol
- 1770 mg Sodium
- 82 g Carbohydrates
- 1 g Fiber
- 69 g Protein
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Nutritional Information
- 33 g Fat
- 11 g Saturated fat
- 158 mg Cholesterol
- 1770 mg Sodium
- 82 g Carbohydrates
- 1 g Fiber
- 69 g Protein
Directions
1. In large skillet, heat oil over medium-high heat; sprinkle roast with salt and pepper. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.
2. Place onion in 5- to 6-quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is tender.
3. Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.
4. Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.
5. Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.