Beef Sandwiches with horseradish sauce

We made these delicious little sandwiches for my 34th birthday bash! We had a simple gathering with good friends and of course GOOD FOOD! We had a variety of appetizers and served these little sandwiches with a salad of beets and greens and bean salad.


* 2 to 4 pound beef chuck pot roast
* 1 tablespoon unsalted butter, at room temperature
* 1 teaspoon Dijon mustard
* 2 teaspoons kosher salt
* 2 teaspoons coarsely ground black pepper

For the sandwich:


* Dinner rolls for smaller sandwiches
* Mustard Horseradish Sauce, recipe follows
* 1 bunch arugula
* Kosher salt
* Freshly ground black pepper


Directions

The night before cooking we patted the outside of the roast dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper.

Place the beef in a roasting pan on a bed of carrots, onions, and herbs(this was not listed above in the ingredient list). Preheat the oven to 325 degrees F. Bake for approximately until internal temp (thickest part of the meat) reads 130 degrees for medium rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. We sliced the meat thinly.

Spread the Mustard Horseradish Sauce on the top half of the rolls. Top with slices of beef and arugula and sprinkle with salt and pepper.

Mustard Horseradish Sauce:

3/4 cup good mayonnaise (light BestFoods)

1 1/2 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

1/2 tablespoon prepared horseradish (Mark added about 5xs this amount)

2 tablespoons sour cream (light)(Mark only used 1 TBSP)

Kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

Yield: 1 cup

Additional modifications: Allison made the BEST Au jus by de-glazing the baking pan with beef broth. Yum! Allison what is your secret?! :) More info to follow.

Recipe modified from Ina Garten's recipe on the Food Network.