Eggless Classic Roast Beef Sandwich
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Learn more →Ingredients
4 servings
For the roast beef
- 1 ½ lb top round roast or eye of round roast
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
For the horseradish cream
- ¼ cup mayonnaise
- 2 tbsp prepared horseradish
- 1 tsp dijon mustard
- ¼ tsp black pepper
For the sandwiches
- 4 crusty sandwich rolls or hoagie rolls, split
- 4 slices cheddar cheese
- ½ small red onion, very thinly sliced
- 1 cup arugula or baby spinach
Instructions
- 1
Heat the oven to 450°F (230°C). Pat the roast dry with paper towels and place it on a wire rack set inside a roasting pan. Rub the roast all over with the olive oil, then press the salt, pepper, garlic powder, onion powder, and dried thyme evenly over the entire surface.
- 2
Roast at 450°F (230°C) for 15 minutes to develop a crust, then reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare, about 35–45 minutes more depending on thickness.
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