DIY Roast Beef - Rachael Ray In Season

DIY Roast Beef

Homemade roast beef couldn't be easier (beef, salt, pepper) and the results are sooo much better than store-bought. You can make it for Sunday dinner, then slice up the leftovers for sandwiches throughout the week.
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diy roast beef

Recipe by Jonas Boelt

  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Roast Beef

  • 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)

Preparation

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.