Roast Beef Sandwiches

So an impulse buy while walking past the meat counter at my favorite grocery yielded a beautiful two pound eye of round roast all tussed up like a little package. I really did not have much of an idea of what to do with it but quickly decided on a sandwich with some French Country Boule and horseradish mayo. I turned the oven to 500 and while it was heating salt and peppered the roast which browned on all sides prior to going into the oven. The oven was turned to 475 for 14 minutes after which it was turned off. I had a temperature probe in the meat and waited for it to get past 145. At 152 I removed the roast and let it rest for about 10 minutes while I prepared my mayo with fresh grated horseradish. I did not get a picture of the actual sandwich, I was to hungry.


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Location:Asbury St,Houston,United States