Yield: 6 servings
3 pounds boneless chuck roast
Salt and pepper
1 cup dry red wine
1 1/2 tablespoons Dijon mustard, divided
1 rib celery, cut into 2-inch pieces
2 medium carrots, peeled and cut into 2-inch pieces
1 medium onion, sliced thin
4 ounces mushrooms, halved or quartered
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
6 slices toasted bread
1. Generously season the meat with salt and pepper.
2. Combine the wine with 1/2 tablespoon (1 1/2 teaspoons) of the Dijon mustard and pour into a large slow cooker. Add the meat, clove, celery, carrots, onions and mushrooms and cook on low power until tender, about 8 hours.
3. While the meat cooks, mix together the mayonnaise, horseradish and remaining 1 tablespoon Dijon mustard.
4. When the meat is done, discard the carrots, celery and clove, if you can find it. Remove any visible fat and slice the meat against the grain. Spread the horseradish-mustard sauce on the toast and portion out the meat, onions and mushrooms; these are open-faced sandwiches, so there is no top slice of toast. Pour some of the jus over each sandwich and serve.