Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin
Ingredients
- 1 beef top round roast (3 pounds)
- 3 teaspoons kosher salt
- 2 teaspoons crushed dried rosemary
- 2 tablespoons olive oil, divided
- 2 teaspoons pepper
- 2 cups mild giardiniera, drained
- 1 cup reduced-fat mayonnaise
- 2 tablespoons stone-ground mustard
- 1 to 2 tablespoons prepared horseradish
- 24 Hawaiian sweet rolls, split
Directions
- Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours.
- Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining 1 tablespoon oil over medium-high heat. Brown roast on both sides.
- Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold.
- Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
- To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.
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