Tested till perfect Roasted Balsamic Garlic Beef on a Bun

Roasted Balsamic Garlic Beef on a Bun

Garlicky beef paired with horseradish mustard makes an excellent sandwich. Prepare the beef a day ahead and assemble the sandwiches just before you go.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 lb 2lbeye of round oven roasteye of round oven roasts
  • 4 4garlic clovegarlic cloves, slivered
  • 1 tbsp 1tbspbalsamic vinegar
  • 1 tbsp 1tbspolive oil
  • 2 tsp 2tspsoy sauce
  • 2 tsp 2tspgrainy mustard
  • 1/4 tsp 1/4tsppepper
  • 8 8panini bunpanini buns or dinner rolls, halved
  • 2 cups 2cupsalfalfa sprouts

Horseradish Mustard:

  • 1/2 cup 1/2cuplight mayonnaise
  • 2 tbsp 2tbspDijon mustard or grainy mustard
  • 1 tbsp 1tbspprepared horseradish
  • 1 pinch 1pinchpepper
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Preparation

With tip of knife, make slits all over roast; insert garlic slivers into slits. Pour enough water into bottom of roasting pan to come 1/2 inch (I cm) up side; place roast on rack in pan. In small bowl, whisk together vinegar, oil, soy sauce, mustard and pepper; brush all over roast.

Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast for 40 minutes or until meat thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness. Refrigerate until cold. (Make-ahead. Wrap; refrigeratefor up to 24 hours.) Slice thinly.

Horseradish Mustard:
In bowl, whisk together mayonnaise, mustard, horseradish and pepper. Spread on cut sides of rolls. Sandwich beef and sprouts in rolls.

Additional information :

Variation
Barbecued Balsamic Garlic Beef on a Bun: Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F/120 to 150°C). Place roast on greased grill over unlit burner. Close lid and cook, turning once and adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in centre registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness.

Nutritional Information PER SERVING about

cal 389 pro 29g total fat 15g carb 3sat.
fibre 4g chol 45mg sodium 625mg

% RDI:

calcium 7 iron 26 vit C 2 folate 30
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