What you’ll need:

For the roast:

¼ cup margarine or butter

1 onion, sliced thickly

1.5 – 2 kg beef roast (we like to use a top sirloin with good marbling)

1 cup gluten free beef broth like Knorr Kitchen Basics

½ cup gluten free soy sauce (we use Kikkoman)

2 garlic cloves, whole

10 peppercorns, whole

For the Beef Dip:

gluten free pull apart rolls, Gfandme’s rustic bread, Udi’s baguettes or other

Optional: mozzarella or provolone cheese and horseradish sauce

What you’ll do:

Set crockpot on low setting

Season roast with salt and pepper to taste. Set aside.

Heat large frying pan to medium-high. Add the margarine or butter and brown the onion slices. Remove and place onion slices in the bottom of your crock pot.

In hot pan, brown the roast on all sides. 3 – 5 minutes per side should do.

While the roast is browning, mix together the beef broth and soy sauce. Add the garlic cloves and pepper corns.

Remove roast from pan and set on top of onions in slow cooker.

Pour broth mix in pan to heat and to add the flavour of the roast and onions to the broth. Pour over top of the roast in the slow cooker.

Cover and cook on low heat for 8 to 10 hours.

Remove roast from crock pot. Let rest on your counter, covered, for 10 minutes. Slice the roast and serve with the onions and drizzled with the jus from the crock pot.

To make the beef dip:

Using a slotted spoon, remove onions from broth and set aside. Skim off the extra fat from the broth.

To assemble sandwiches, butter your bread/baguette/bun and, if using, slather one side with horseradish. Add a slice of cheese and cover with beef. Top with a few of the onion slices.

Serve with a helping of the broth for dipping or pouring over the sandwich.