1largeonionpeeled, halved, and sliced thickly into half moons
12ouncesroot beer
For the horseradish sauce:
1/2cupplain Greek yogurt
2tablespoonfreshly prepared horseradish
1/2teaspoonsalt
1/4teaspoonWorcestershire sauce
1/4teaspoonfresh lemon juice
1/4teaspoonfreshly ground black pepper
rolls or buns and sliced cheddarfor 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.