Recipe by Jonas Boelt
- Cook Time
- Prep Time
- 1 4-lb. eye round beef roast
Roast Beef Sandwiches
- Sliced roast beef
- 1 lb. mixed wild mushrooms (Boelt likes chanterelles)
- 1/4 cup olive oil
- 1 tbsp. chopped tarragon, plus more for serving
- 2 cloves chopped garlic
- Horseradish cream
- Two slices of bread, or go full Scandinavian by making smørrebrød (aka an open-face sandwich)
Preheat the oven to 450°. Season the beef with salt and pepper. Place on a rack set inside a rimmed baking sheet and roast for 10 minutes. Reduce the oven temperature to 275° and roast until an instant-read thermometer reads 118° when inserted into the center of the roast, about 1 1/2 hours. Let rest 15 minutes, then serve. Let the remaining roast cool, then cover and refrigerate overnight.
Now make your sandwich:
The beef is great with just mayo and lettuce, but if you want a next-level lunch, try this: Preheat the oven to 450°. On a baking sheet, toss 1 lb. mixed wild mushrooms (Boelt likes chanterelles) with 1/4 cup olive oil, 1 tbsp. chopped tarragon and 2 cloves chopped garlic; season. Roast until crispy around the edges, 15 to 20 minutes. Let cool. Build a sandwich with horseradish cream, sliced roast beef, the mushrooms and more tarragon.