Let the roast sit at room temperature for 30 minutes. Meanwhile position a
ll over beef to coat. Set aside to marinate for 30 mins
thod for cooking the Roast Beef and
Make small slits in the roast using a sharp knife; tuck
n half horizontally, creating 1 top and 1 bottom per package
In a small bowl, add the sour cream, mayonnaise, and salsa; stir to combine.
Spread mixture evenly over the tortillas.
Sprinkle lightly with salt and pepper if desired.
Top with roast beef slices; then top with lettuce.
Roll up tightly and secure with toothpicks.
Cut in half and serve with salsa for dipping.
Preaheat oven to 350 degrees.
Combine sour cream, mustard, and horseradish.
Split bread loaves horizontally and spread sour cream mixture on cut surfaces.
Top bread bottoms with cheese and roast beef.
Replace bread tops and wrap sandwiches in aluminum foil.
Bake sandwiches at 350 degrees for 25 minutes.
Remove bread tops and place alfalfa sprouts on top of roast beef.
Replace bread tops and cut each sandwich in half to serve.
Let it stand for at least 5 minutes for flavors to blend
Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
Season dressing with salt and pepper.
Spread bottom piece of bread with half of dressing.
Top with roast beef, tomatoes and arugula.
Sprinkle with salt and pepper.
Spread remaining dressing on top piece of bread.
Press bread, dressing side down, onto arugula.
Cut into 4 pieces and serve.
easpoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently
Combine mayonnaise and horseradish in a bowl, set aside.
Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
Top with roast beef, pepper rings, tomato and cheese. Fold together.
Put in a grill pan and use a smaller frying pan to weigh it down.
Turn and brown on the other side.
Cut in two, garnish with salat greens and herbs
Enjoy!
Combine horse radish and mayonnaise.
Spread mixture on lettuce leaves.
Top with roast beef and watercress.
Roll up leaves, securing with toothpicks, and serve.
o 425\u00b0F. Season the beef with salt and pepper. Heat
owl; set aside.
Pat roast dry with paper towels. Heat
Season beef with salt and black pepper.<
bout 40 slits all over roast.
Stuff each slit with
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onion powder in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.
Place beef in a slow cooker. Arrange
n a small skillet for 7-8 minutes over