Jack’s Special Recipe

Preheat and season

Preheat oven to 325°F (165°C). Pat the roast dry with paper towels. Rub olive oil over the roast. Combine kosher salt, black pepper and garlic powder and rub evenly over all sides of the roast.

Sear and roast

Heat an oven-safe skillet or roasting pan over medium-high heat. Sear the roast 2–3 minutes per side until browned. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare, about 30–40 minutes depending on thickness.

Rest and slice

Remove roast from oven, transfer to a cutting board, tent loosely with foil and rest 15–20 minutes. Carefully pour pan juices into a small saucepan, add up to 1 cup beef broth and simmer 2–3 minutes to loosen browned bits; season to taste. Thinly slice the roast beef across the grain as needed for sandwiches (target very thin slices). Reserve about 1 lb of sliced beef for assembly; refrigerate any extra for other uses.

While the roast rests, make the dressing. In a bowl combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, smoked paprika, lemon juice, salt and black pepper. Whisk until smooth. Taste and adjust seasoning (more horseradish or paprika for heat, more relish for sweetness). Chill until assembly.

Prepare vegetables: finely hand-shred green and red cabbage with a sharp knife (hand-cut gives a chunkier texture) into roughly 1/8–1/4-inch ribbons. Peel and julienne or grate the carrot into thin matchsticks. Combine cabbage and carrot in a large bowl.

Make slaw dressing and toss: In a small bowl whisk together 1/2 cup mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt and black pepper. Pour dressing over shredded vegetables and toss until evenly coated. Taste and adjust salt/acid. Cover and chill at least 15 minutes to meld flavors; drain any excess liquid before assembling sandwiches.

Toast bread: Lightly butter the cut sides of the rye slices or hoagie rolls. Toast in a skillet or under broiler until golden and crisp.

Slice tomato: Cut the tomato into 1/4-inch slices. Pat dry with paper towel to avoid soggy sandwich.

Build the sandwich: Spread a generous tablespoon (or to taste) of Russian dressing on both toasted bread halves. Layer thin slices of roast beef on the bottom piece (about 4 oz per sandwich). Add 2–3 tomato slices, then a heaping 1/2 to 3/4 cup hand-cut coleslaw. Top with the other bread half, press gently and cut in half if desired.

Serve: Serve immediately while bread is still slightly warm and slaw is cool. Provide extra Russian dressing at the side if desired.