To say that things have been a little hectic here the last couple of weeks is an understatement. Doctors appointments, soccer games, catering jobs and car issues are just the tip of the iceberg. I think I need to "lighten my load" a little and make more time for the things that are really important.
There are days when I need to make dinner ahead of time, and on those days I like to have meals that can easily be warmed up and ready to put on the table in minutes. Roast Beef Sandwiches definitely fit that bill. After I cooked the meat, I wrapped it in foil and put it in the refrigerator for the afternoon. When it was time for dinner, I pulled it out, popped it in the oven for a few minutes to warm, sliced it and it was ready to go. Dinner was ready in minutes.
1/2 cup horseradish, drained
1 Tablespoon sour cream
1 Tablespoon mayonnaise
2 - 2 1/2 pound boneless eye round roast
5 teaspoons vegetable oil
kosher salt and pepper
2 teaspoons minced thyme
1/4 cup horseradish
1 onion, chopped fine
1 teaspoon oil
1 teaspoon cornstarch
2 1/2 cups beef broth
1 sprig fresh thyme
Combine horseradish, sour cream and mayonnaise for sauce. Set aside.
Transfer roasts to cutting board and wrap in foil. Let rest 30-60 minutes.
I put this wrapped meat in the refrigerator until I was ready to warm it and slice it.