Serves 10
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  1. 2, 3lb boneless roasts
  2. 4 Tbsp. Extra virgin olive oil
  3. 2 Tbsp kosher salt
  4. 2 Tbsp coarse black pepper
For the Au Jus
  1. 1 Tbsp extra virgin olive oil
  2. 3 yellow onions, halved & thinly sliced
  3. 4 whole garlic cloves, slightly smashed
  4. 1-2 tbsp onion soup mix (depending how addicted to this stuff you are!)
  5. 1 cup sherry wine
  6. 1 cup red wine
  7. 6 cups beef broth
  8. 10-12, 6 inch baguettes for serving
For the horseradish mayo
  1. 1 cup mayonnaise
  2. 1/4 cup white horseradish
  3. 1 tsp lemon juice
  4. 1/2 tsp kosher salt
For the roast
  1. Remove roast from fridge, rinse, pat dry and allow to come to room temperature.
  2. Preheat oven to 425f (220c).
  3. Place roasting rack into a roasting pan. (If you don’t have a roasting rack or pan you can do this in a dutch oven or any heavy bottom pot)
  4. Drizzle 2 tbsp of olive oil over each roast and season each one with 1 tbsp each off slat and pepper.
  5. Be sure to rub oil and seasoning on all sides of the meat.
  6. Place roasts onto roasting rack (you can cook both roasts in the same pan) and roast in the oven for exactly 30 minutes.
  7. After 30 minutes lower the temperature of the oven to 375f (190c) and bake for an additional 33 minutes.
  8. After the 33 minutes, remove the pan from the oven and place roasts onto a separate plate.
  9. Loosely tent the plate with a piece of foil and set aside.
For the Au Jus
  1. Set the roasting pan or pot you used to cook the roasts in on the stove over medium high heat.
  2. Add oil and onions and cook for about 8 minutes stirring often until onions wilt and brown slightly.
  3. Add garlic and onion soup mix and cook for one more minute.
  4. Raise heat to high and pour in both wines.
  5. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
  6. Add in beef broth.
  7. Bring mixture to boil then reduce heat and allow to simmer for another 5 minutes.
  8. Taste to see if it needs more salt or pepper. (this will vary based on the beef stock you use)
  9. At this point the au jus is finished and you can remove onions with a slotted spoon into a separate bowl and add sliced meat.
To slice the meat
  1. Remove foil tent and add any juices that have accumulated on the plate into the au jus.
  2. Place roasts on large cutting board.
  3. Using your sharpest knife, very carefully slice the roast into the thinnest slices possible.
  4. Don’t work if the slices are not perfect. It is more important for them to be thin.
  5. Add sliced roast beef back to the au jus to keep warm.
For the horseradish mayo
  1. Combine everything in a bowl.
  2. Refrigerate until serving.
To assemble sandwiches
  1. Shmear horseradish mayo on one side of the bread.
  2. Fill baguette with sliced roast beef and some of the reserved onions.
  3. Dip the whole sandwich in the au jus and enjoy!
  1. *You can make this whole dish in a crock pot. Cook roast directly in crock pot on high heat until a thermometer inserted in the meat reads 120f. Remove meat and add onions, garlic and onion soup mix. Once onions have slightly browned and the rest of the ingredients. Once mixture is boiling, turn crockpot to simmer and cook for 1 more hour. After 1 hour add sliced meat and turn crockpot to keep warm.
Peas, Love & Carrots