French Dip Sandwich

Ingredients:

• 3 lbs. Boneless Beef Chuck Shoulder Roast, trimmed
• 1 tsp. Kosher Salt
• ½ tsp. Ground Black Pepper
• 2 Tbsp. Olive Oil
• 1 Large White Onion, halved and sliced
• 4 Sprigs Fresh Rosemary
• 2 (14.5 oz.) cans Less-Sodium Beef Broth
• 2 Large Loaves Baguette Bread, each cut crosswise into thirds then cut horizontally in half
• 4 Tbsp. Unsalted Butter, softened (½ stick)
• ¼ cup + 2 Tbsp. Horseradish Sauce

Directions:

Sprinkle roast with salt and pepper; in large skillet, heat oil over medium-high heat. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.

Place onion in 5-6 quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5-6 hours or on low 10-12 hours or until beef is tender.

Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.

Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.

Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.