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Roast Beef Sandwiches

4/15/2015

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Do you think that the fact that I started preparing our dinner for last night at 7:00 in the morning, might be an indication that I'm just a little too busy?  I tried to convince myself that I was just well organized but in reality, making dinner before sunrise was a direct result of not being able to find any more time in my day to devote to meal preparation.  So I guess I just answered my own question.  Yes.  I am entirely too busy if I'm prepping dinner while I'm eating my breakfast.  (That should have been my first clue.) 

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.
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It's not that I think that prepping dinner at 7 AM is a bad idea - I actually like to do dinner prep ahead of time so it's not so hectic at 5:00.  The problem is that I'm trying to squeeze so many things into my day that the only possible time that I could carve out for meal prep was 7 AM yesterday morning!?! 

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.

Roast Beef Sandwiches
Horseradish Sauce

1/2 cup horseradish, drained
1 Tablespoon sour cream
1 Tablespoon mayonnaise

Beef
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

Jus
1 onion, chopped fine
1 teaspoon oil
1 teaspoon cornstarch
2 1/2 cups beef broth
1 sprig fresh thyme
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Combine horseradish, sour cream and mayonnaise for sauce.  Set aside.

Preheat oven to 275.  Cut roast in half.
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Rub each half with 1 teaspoon oil and season with salt, pepper and thyme.
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Heat remaining oil in skillet.  Add roasts and cook until browned on all sides.
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Transfer skillet to oven and cook until roast registers 130 degrees.  (Mine took 40 minutes.)
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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.

For jus, return skillet to stove and heat on medium with onions and oil.  Cook until onion is softened. 
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Whisk cornstarch into broth and to pan along with thyme. 
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Bring mixture to a boil.  Reduce heat and simmer until slightly thickened.  (7 minutes) 
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Strain just through a fine mesh strainer.  Cover and keep warm. 
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Slice beef as thinly as possible.
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Toss with 1/3 cup jus and horseradish.
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Pile 1/2 cup of roast beef on top of whole wheat kaiser rolls and serve with additional jus and horseradish.
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A perfect meal to end a busy day.  I will definitely make these sandwiches again but this time - I'm going to wait until after lunch before I start making dinner.

Ciao!
Click here for a printable version of this recipe
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