Recipes Ingredients Meat & Poultry Beef Recipes Roast Beef and Celery Root with Watercress Salad 2.9 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 4 Save some of this delicious dinner for a filling and satisfying Roast Beef Sandwich for lunch tomorrow. Ingredients 2 ½ pounds top round roast Coarse salt and ground pepper 6 tablespoons olive oil 2 teaspoons fresh thyme leaves 2 medium bulbs celery root (2 pounds total), peeled ¾ pound red new potatoes, halved if large 1 tablespoon fresh lemon juice 1 teaspoon white-wine vinegar 1 large bunch watercress (10 ounces), trimmed Directions 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. 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. Rate it Print