Go Back
+ servings

Root Beer Roast Beef French Dip with Greek Yogurt Horseradish Sauce

Root Beer Roast Beef French Dip is roast beef braised in the slow cooker until tender and served on a roll with Greek yogurt horseradish sauce!
0
reviews

Leave a Review »

Ingredients

For the roast beef:

  • 2 - 2 1/2 lb. chuck shoulder cross rib roast
  • 2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large onion peeled, halved, and sliced thickly into half moons
  • 12 ounces root beer

For the horseradish sauce:

  • 1/2 cup plain Greek yogurt
  • 2 tablespoon freshly prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • rolls or buns and sliced cheddar for serving

Instructions 

Prepare the roast beef:

  • Combine the salt, garlic powder, and black pepper in a small bowl. Rub the roast generously with the mixture.
  • Heat the olive oil in a large sauté pan over medium heat. While the pan heats, place the sliced onion in the bottom of the slow cooker. Add the roast to the pan and brown on all sides, about 2 minutes per side, or until golden brown. Place over the onions in the slow cooker.
  • Degrease the sauté pan, if necessary, and add the root beer, scraping up the brown bits at the bottom of the pan.
  • Pour the root beer over the roast, cover, and cook on low heat for 8-9 hours, or until very tender.

Prepare the horseradish sauce:

  • Place the Greek yogurt, horseradish, salt, Worcestershire, lemon juice, and pepper in a medium bowl and stir to combine. Cover and chill until ready to serve.
  • Remove the roast from the slow cooker, shred, and place in a bowl. Remove the onions from the slow cooker and place in a bowl.
  • Season the root beer liquid with salt and pepper, to taste, and add enough liquid to the bowl of shredded roast beef to keep it moist.
  • Strain the remaining liquid, and serve warm as a jus for dipping if desired.
  • Serve the roast beef on rolls with sliced cheddar, the onions, and plenty of horseradish sauce. Enjoy!

Notes

  • Total time above includes 8 hours for the roast beef to cook.
  • I purchased a cross rib roast for this meal, which was fairly lean. If your roast is fatty, trim off as much fat as possible and allow the liquid to set and separate, skimming off the fat and using only the clear liquid for the jus.
  • 2 teaspoons of salt may sound like a lot for the roast, but it's absorbed by the sweet root beer so the beef and liquid aren't salty by any means. You will definitely need to season both some more after cooking.
  • You may add the roast to the slow cooker without browning first, but the browning and deglazing the sauté pan with the root beer gives the dish more flavor.
  • If you're watching sugar content, diet root beer may be substituted.
  • Sour cream may be substituted for the Greek yogurt in the horseradish sauce.

Nutrition

Calories: 528kcal, Carbohydrates: 10g, Protein: 78g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 235mg, Sodium: 766mg, Fiber: 1g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!