My husband is forever mocking me for my love of roast beef. I generally don’t love sandwich meats but roast beef I’ll always adore. There’s nothing like a good roast beef sandwich with spicy brown mayo or a dollop of horseradish cream.
We met my family at Top Round (if you’re in Dallas, it’s definitely worth a trip for lunch one day) pre-quarantine and I’m still thinking about it. They have a sandwich called the Horse & Hole which is beyond delicious. Slow roasted roast beef topped with a spicy horseradish cream and roasted mushrooms.
I had to recreate it.
Three main components. Three recipes. Two of these have to be prepped the night before, so take that into account when you’re planning.
FOR THE HORSERADISH CREAM
Start with the horseradish cream, which needs to sit in the fridge overnight for flavors to meld.
INGREDIENTS
- 1 cup low fat sour cream
- 1/4 cup prepared horseradish, drained; more if you like more spice.
- 1 tablespoon Dijon or stone ground mustard (not standard yellow – you want the briny, vinegar taste)
- 2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
Whisk ingredients together until creamy and smooth. Store in the fridge for up to three weeks.
FOR THE ROAST BEEF
I use this recipe from the New York Times cooking section. It’s simple, straightforward, and made without any fancy equipment. We use a 5 pound eye round roast from Sam’s Club and use 1.5x the rub to account for the larger surface area. You’ll need to prep this the night before, take it out of the fridge about 30 minutes before it goes in the oven, and cook for around two hours (if you use the larger roast like us). Plan accordingly!
FOR THE ROASTED MUSHROOMS
The mushrooms can be made quickly right before serving.
INGREDIENTS
- 16oz sliced mushrooms
- 2 tablespoons olive oil
- 2 teaspoon fresh thyme
DIRECTIONS
- Heat oven to 400 (or use a toaster oven/air fryer like ours that requires no preheating!).
- Line a baking sheet with aluminum foil for easy clean up.
- Toss mushrooms with olive oil and thyme. Season with pepper to taste.
- Spread seasoned mushrooms evenly across baking sheet.
- Roast for 15 minutes, stirring halfway thru.
- Serve on sandwiches.
We serve our sandwiches with a side salad or serving of baked fries. Next up: Homemade sourdough bread to serve it on!
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