MOOSE ROAST.
The day before:
Saute vegetables for marinade and
mall bowl. Massage into roast.
Place roast in a slow cooker
Preheat oven to 350\u00b0.
Wash beef roast and place in pan with 1 1/2 cups of water.
Cover and seal with aluminum foil; bake until done.
Remove roast.
Add au jus mix to roast drippings, along with 3 cups of water.
Stir and cook over medium heat.
Slice or chunk roast and serve on toasted steak rolls.
Serve au jus gravy on side for dipping sandwich.
Serve with potato chips and cranberry sauce.
To make the Garlic Au Jus: In medium sauce pan, heat
ot (on high setting), cook roast about 6-8 hrs, depending
nse the roast and pat
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
Separate deli roast beef slices and add them to the sauce pan.
Cook for 5-10 minutes or until roast beef is warmed through.
Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.
1.saute onion in EVOO till carmelinzied
2.-add garlic--ck 2-5 min
3.deglaze w/ wine-add worstershire sauce-ck-1-2 min
4. add broth ck 30 min-
5. strain------add flour -ck 5 min ( can freeze at this point)
Au JUs From Rst
Mix pan drippings w/ flour-ck-add beef stock
ck till thickened---------add to other au Jus sauce
t beef roast in slow cooker.
In a medium bowl, combine Beef broth
hallow roasting pan.
Season roast with salt, pepper and other
engthwise and place in oven for 4-5 minutes or until
Place roast fat side up in roasting
oasting pan.
Coat entire roast with 1 cup softened butter
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
salt, and pepper.
Add beef broth (reserve 1/2 a
Pour oil into slow cooker.
Place roast into center of slow cooker.
Surround the roast with the potatoes, carrots, onions, rosemary, and thyme.
Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables.
Cover and cook on low for 8-10 hours.
1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables.
Cover and finish cooking for the remaining hour.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter. Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes
Heat oven to 400 degrees.
Heat soup, Worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil.
Add beef to sauce pan and heat through.
Divide Beef & mushrooms among the four hogie buns.
Top with Cheese.
Use the saucepan to mix up the au jus package and heat through.
Bake for 3 min, or until the cheese is melted.
Top each sandwich with peppers.
Serve with a dippable container of au jus.