• 12 Ratings

Save some of this delicious dinner for a filling and satisfying Roast Beef Sandwich for lunch tomorrow.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove roast from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Using kitchen twine, tie beef at 1 1/2-inch intervals; pat dry with paper towels. Season with salt and pepper.

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  • In a large pan, heat 2 tablespoons oil on high. Brown roast all over, 9 minutes. Place on a rimmed baking sheet; sprinkle with thyme. Reserve half of one celery root for roast beef sandwiches; cut remainder into 1 1/2-inch chunks. In a bowl, toss celery root and potatoes with 2 tablespoons oil. Season with salt and pepper; add to sheet. Roast until beef is medium-rare, about 40 minutes (an instant-read thermometer inserted in center should register 125 degrees). Transfer beef to a cutting board; tent with foil. Let rest 15 minutes.

  • Meanwhile, whisk together lemon juice, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Save a handful of watercress for sandwiches; toss remainder with dressing. Reserve one-third the beef for sandwiches; slice remainder. Serve beef and vegetables with salad.

Cook's Notes

For tomorrow's sandwiches, refrigerate reserved watercress, celery root, and roast beef. To keep watercress crisp, wrap it in paper towels.

Reviews

12 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0