Main Comments are Disabled

The Ultimate Roast Beef Sandwich with Horseradish Aioli

If you’re someone who appreciates the simple joys of a well-made sandwich, then you’re in for a treat. There’s something about the combination of tender, juicy roast beef with the sharp kick of horseradish that makes for a mouthwatering experience. Add in a creamy, garlicky horseradish aioli, and you’ve got yourself the perfect blend of flavors. This roast beef sandwich with horseradish aioli is sure to become your new favorite go-to lunch or dinner.

What will you need?

  • Chuck roast
  • salt
  • black pepper
  • white onion
  • carrots
  • celeray
  • garlic
  • portabella mushrooms
  • avocado oil
  • tomato paste
  • red wine
  • beef stock
  • onion soup mix
  • fresh thyme
  • fresh rosemary
  • French bread
  • provolone cheese
  • giardiniera, for serving

For the horseradish aioli

  • egg
  • garlic
  • Dijon mustard
  • horseradish cream
  • lemon juice
  • avocado oil
  • salt
  • black pepper

How to make roast beef sandwiches

Start by seasoning all sides of the chuck roast. Add the avocado oil to a hot pan and sear all sides of the beef until golden brown. Remove from the pan and set aside. Reduce the heat to medium, and add in the onion, carrots, and celery. Season with salt and black pepper. Sauté until soft and the onions are translucent. Add in the garlic and portabellas and sauté. Add in the tomato paste and cook out.

Next pour in the wine and let simmer until the alcohol cooks out. Pour in the beef stock and onion soup mix. Stir to combine. Add back in the beef along with the resting juices. Tie the thyme and rosemary together with butchers twine and add it to the pot. Cover and roast in the oven until the beef is tender.

Once tender, remove the thyme and rosemary, then remove the beef to a large bowl and shred. Strain the broth from the pot and add the strained veggies back to the shredded beef and mix in.

For the aioli

Add the egg, Dijon mustard, garlic, horseradish cream and oil to a large mixing cup. Place an emersion blender all the way to the bottom of the cup and start mixing, slowly working your way from the bottom to the top until the aioli is formed. Add in salt and pepper to taste. If you do not want to make this from scratch, you can just add the Dijon mustard, horseradish cream, garlic, lemon, and black pepper to some mayonnaise and mix together. Taste for salt.

Serving

Place some slices of provolone cheese in the inside of the French bread and melt using a torch or the oven. Spread a layer of the aioli over the cheese along with some of the giardiniera. Add in the shredded beef an close up the sandwich. Pour some of the broth into a bowl to dip your sandwich into. Hope you enjoy!

Roast Beef Sandwiches

4 from 16 votes
Recipe by Zachary Rodriguez Course: MainDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 lbs 3 beef cuck roast

  • salt

  • 1 1 white onion, sliced

  • 2 2 carrots, sliced

  • 2 2 celery sticks, sliced

  • 5 5 garlic cloves, minced

  • 8 8 baby portabella mushrooms, sliced

  • 2 tbsp 2 avocado oil, or beef tallow

  • 1 tsp 1 black pepper

  • 2 tbsp 2 tomato paste

  • 1 cup 1 red wine

  • 4 cups 4 beef stock

  • 1 1 packet of Lipton onion soup mix

  • 2 2 sprigs of thyme

  • 2 2 sprigs of rosemary

  • 2 2 French bread sticks

  • provolone cheese slices

  • giardiniera, for serving

  • For the horseradish aioli

  • 1 1 garlic clove

  • 2 tsp 2 Dijon mustard

  • 2 tsp 2 horseradish cream

  • 1 tbsp 1 fresh lemon juice

  • 1 1 egg

  • 1 cup 1 avocado or vegetable oil

  • 1/2 tsp 1/2 black pepper

  • 1/2 tsp 1/2 salt

Directions

  • Start by seasoning all sides of the chuck roast. Add the avocado oil to a pan over high heat and sear all sides of the beef until golden brown. Remove from the pan and set aside. Reduce the heat to medium, and add in the onion, carrots, and celery. Season with salt and black pepper. Sauté until soft and the onions are translucent, about 10 minutes. Add in the garlic and portabellas and sauté for 1 minute. Add in the tomato paste and cook out for 30 seconds.
  • Next pour in the wine and let simmer until the alcohol cooks out about 3 minutes. Pour in the beef stock and onion soup mix. Stir to combine. Add back in the beef along with the resting juices. Tie the thyme and rosemary together with butchers twine and add it to the pot. Cover and roast in the oven at 275 degrees Fahrenheit for 4 hours, or until the beef is tender and falls apart.
  • Once tender, remove the thyme and rosemary, then remove the beef to a large bowl and shred. Strain the broth from the pot and add the strained veggies back to the shredded beef and mix in. Reserve the broth for dipping the sandwich in.
  • For the Horseradish Aioli
  • Add the egg, Dijon mustard, garlic, horseradish cream and oil to a large mixing cup. Place an emersion blender all the way to the bottom of the cup and start mixing, slowly working your way from the bottom to the top until the aioli is formed. Add in salt and pepper to taste. If you do not want to make this from scratch, you can just add the Dijon mustard, horseradish cream, garlic, lemon, and black pepper to some mayonnaise and mix together. Taste for salt.
  • Serving
  • Place some slices of provolone cheese in the inside of the French bread and melt using a torch or the oven. Spread a layer of the aioli over the cheese along with some of the giardiniera. Add in the shredded beef an close up the sandwich. Pour some of the broth into a bowl to dip your sandwich into. Hope you enjoy!

Tags

Zach is represented by Creators United (CU Talent), the top agency for food & cooking creators on Instagram, TikTok, and YouTube Shorts.