Recipe of the Week

Recipe of the Week
American Syrah French Dip Sandwiches with Horseradish Aioli



4-6 lb rump roast

1 pkg. onion soup mix

2 cans beef broth

6 oz. Tassel Ridge American Syrah

6 oz. water

2 tsp sugar

¼ tsp garlic powder


1 cup mayonnaise

½ -1 Tbsp. minced garlic

½ tsp. salt (or as needed)

2-3 Tbsp. prepared horseradish


Mix all ingredients of aioli together in a small bowl and chill in the refrigerator until ready for service.  Can be made a day in advance.

 Place rump roast in slow cooker. Mix all other ingredients together and pour over roast. Cook on low for 8-10 hours. Shred meat and serve on French bread or hoagie buns spread with the aioli. Strain juice through cheesecloth or fine-mesh strainer to make au jus for dipping.Makes 16-24 sandwiches.

 Wine Recommendation—Tassel Ridge American Syrah

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