MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mini Rosemary Roast Beef Sandwiches
 Categories: Beef, Herbs, Vegetables, Bread
      Yield: 24 Servings

      3 lb Beef top round roast
      3 ts Kosher salt
      2 ts Dried rosemary; crushed
      2 tb Olive oil; divided
      2 ts Pepper
      2 c  Mild giardiniera; drained
      1 c  Mayonnaise
      2 tb Stone-ground mustard
      2 tb Prepared horseradish
     24    Hawaiian sweet rolls; split

  Sprinkle roast with salt and rosemary. Cover and refrigerate at
  least 8 hours or up to 24 hours.

  Set oven @ 325°F/165°C.

  Uncover roast and pat dry. Rub roast with 1 tb oil; sprinkle with
  pepper. In a large cast-iron or other ovenproof skillet, heat
  remaining 1 tb oil over medium-high heat. Brown roast on both
  sides.

  Transfer to oven; roast until a thermometer reads 135°F for
  medium-rare, for 50 to 60 minutes. Temperature of roast will
  continue to rise about 10°F upon standing. Remove roast from
  skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours,
  until cold.

  Place giardiniera in a food processor; pulse until finely chopped.
  In a small bowl, mix mayonnaise, mustard, and horseradish.

  To serve, thinly slice cold beef. Serve on rolls with mayonnaise
  mixture and giardiniera.

  Recipe by Susan Hein, Burlington, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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