Shaved Roast Beef Recipe

Trim and season

Pat the roast dry with paper towels. Rub the roast all over with olive oil. In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder and dried thyme. Rub the seasoning mix evenly over the roast, pressing to adhere.

Sear

Preheat a skillet over medium-high heat. When hot, sear the roast 2–3 minutes per side until well browned all over to develop flavor. Transfer the seared roast to a roasting pan or a shallow baking dish.

Roast low and slow

Preheat oven to 275°F (135°C). Pour 1 cup beef broth into the roasting pan around the roast (not over the top). Insert a probe thermometer into the thickest part of the roast if available. Roast in the oven until internal temperature reaches 125°F (52°C) for medium rare (approximately 1.5–2 hours for a 2 lb roast; time varies by size). For medium, roast to 135°F (57°C). Baste once with pan juices halfway through.

Rest and chill

Remove the roast to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to re-distribute. For easier shaving and thin slices, refrigerate the cooled roast uncovered for at least 1 hour (or overnight) to firm the meat; chilled roast slices more thinly.

Reserve jus

Skim fat from pan juices and reserve about 1 cup warm au jus to serve with sandwiches.

While the beef is resting or chilling, combine prepared horseradish (3 tbsp), sour cream (1 cup), mayonnaise (2 tbsp), lemon juice (1 tsp), Dijon (1 tsp), 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Whisk until smooth. Taste and adjust: add more horseradish if you prefer more heat, or thin with 1–2 tsp milk if too thick. Refrigerate until assembly.

Split Maui onion rolls and butter cut sides lightly with softened butter. Toast the rolls, buttered side down, in a skillet over medium heat or under a broiler until golden and crisp, 1–2 minutes. Remove from heat.

If you prefer warmed cheese, preheat oven to 350°F (175°C). Place toasted roll bottoms on a baking sheet, layer with Swiss or Provolone slice, pile thinly shaved roast beef on top (see next section), and place roll tops over. Briefly bake 5–7 minutes until cheese melts, or heat under broiler for 30–60 seconds while watching carefully.

Shave the beef

Using a very sharp slicing knife (or meat slicer if you have one), slice the chilled roast as thinly as possible across the grain. If slices are too thick, stack and thin-slice again. Aim for paper-thin slices for the classic shaved roast texture.

To assemble each sandwich: spread about 2 tbsp horseradish crème on the toasted roll top or bottom (as you prefer). Pile 4–5 oz of shaved roast beef onto the roll bottom (adjust to preference). Add a slice of Swiss or Provolone on top of the beef and a small handful of arugula or lettuce if using. Close the sandwich and, if desired, warm briefly to melt the cheese as described above.

Serve each sandwich with a small bowl of warm au jus (about 1/4 cup per sandwich) for dipping and optional pickles on the side.

Leftovers: store shaved beef in an airtight container with a little reserved jus to keep moist. Horseradish crème keeps 3–4 days refrigerated. Reheat sandwiches in a 350°F oven wrapped in foil until warmed through, 10–12 minutes.