ROAST BEEF WRAP SANDWICH RECIPES RECIPES

Name: Slow Roast Beef
Yield: 8 servings
Ingredients: 1 4-lb. New York strip roast, preferably prime, untied; Kosher salt, freshly ground pepper; 6 garlic cloves, finely grated; 3 Tbsp. finely chopped rosemary; 5 Tbsp. extra-virgin olive oil, divided; ½ cup plain whole-milk Greek yogurt; ½ cup sour cream; 2 Tbsp. prepared horseradish; ½ tsp. finely grated lemon zest; Warm rolls and cornichons (for serving)

SLOW ROAST BEEF RECIPE | BON APPÉTIT

Slow Roast Beef Recipe | Bon Appétit image

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: Make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing. Store-bought rolls that have been reheated, brushed with butter, and sprinkled with flaky salt might not be the same as homemade, but they will impress nonetheless.

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 4-lb. New York strip roast, preferably prime, untied
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
3 Tbsp. finely chopped rosemary
5 Tbsp. extra-virgin olive oil, divided
½ cup plain whole-milk Greek yogurt
½ cup sour cream
2 Tbsp. prepared horseradish
½ tsp. finely grated lemon zest
Warm rolls and cornichons (for serving)

Steps:

Lightly score fat cap of roast, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).
Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.
Do Ahead: Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.

SLOW ROAST BEEF RECIPE | BON APPÉTIT

Slow Roast Beef Recipe | Bon Appétit image

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: Make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing. Store-bought rolls that have been reheated, brushed with butter, and sprinkled with flaky salt might not be the same as homemade, but they will impress nonetheless.

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 4-lb. New York strip roast, preferably prime, untied
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
3 Tbsp. finely chopped rosemary
5 Tbsp. extra-virgin olive oil, divided
½ cup plain whole-milk Greek yogurt
½ cup sour cream
2 Tbsp. prepared horseradish
½ tsp. finely grated lemon zest
Warm rolls and cornichons (for serving)

Steps:

Lightly score fat cap of roast, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).
Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.
Do Ahead: Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.

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