Easy and tasty “Man-Food”!

I use SweetWater 420 Extra Pale Ale in this recipe, but if you can’t find it, Sierra Nevada Pale Ale works nicely too! I like to top it with onion rings, but French Fried Onions, or grilled onions would be delicious too!

• 3 lb rump roast
• 15oz can beef broth
• 12oz bottle of Pale Ale
• 1.25oz package onion soup mix
• 1 French loaf or sub roll
• 4 tbsp softened butter
• 8 slices provolone cheese
• Horseradish Sauce (recipe follows)
• 2 cups reserved cooking liquid
• 1 beef bouillon cube
• 1 cup cold water
• 3 tbsp corn starch

Place roast in crock pot, fat side up. Cover with onion soup mix, beef broth, and beer. Let cook for 6 to 7 hours on low.

Remove roast from the crock pot and set on cutting board. Pour 2 cups cooking liquid into small sauce pan, with bouillon cube and heat over medium until cube dissolves. Meanwhile, slice roast against the grain with a sharpened knife to get it as thin as possible. Cover with foil and set aside. Combine corn starch in cold water and add to cooking liquid. Stir mixture occasionally, until thickened. Add salt to taste.

Cut ends from French loaf and cut into 4 sections splitting down the center of each section, but not all the way through. Butter open face of each piece and broil until slightly browned. Spread a generous spoonful of Horseradish Sauce to both sides of toasted bread, then pile on the roast beef to your liking. Drizzle with the gravy, then add 2 slices of provolone to each sandwich, and place under the broiler until cheese begins to melt. Top with onion rings and an extra drizzle of gravy. Enjoy!

*Note: This recipe makes for a lot of beef sandwiches. You can refrigerate any unused beef and gravy and it will make great leftovers! Make sandwiches again, or use beef for an awesome Philly Cheesesteak pizza!

Horseradish Sauce

• 3 tbsp prepared horseradish
• 2 tbsp Dijon mustard
• 1/2 cup mayonaise
• 1/4 tsp red pepper

Combine all ingredients in a small mixing bowl, and refrigerate until ready to use.