Roast Beef Sandwiches With Whole Grain Mustard And Cranberries Recipes

CURRIED MUSTARD SLOW COOKER BEEF ROAST

Curried Mustard Slow Cooker Beef Roast image

This recipe makes a very tender, flavourful roast and the leftovers are great for a roast beef sandwich. I found that the roast was ready to carve after 8 hours but use your own judgment as all crock pots are not the same.

Provided by Irmgard

Categories One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 yukon gold potatoes, peeled and cubed
2 large carrots, cut into chunks
1 onion, cut into wedges
1 1/2 cups beef stock
1 pinch ground black pepper
3 tablespoons Dijon mustard
1 tablespoon mild curry powder
2 teaspoons dried thyme
1 teaspoon dried oregano
3 lbs beef eye round
1/3 cup water
1/4 cup all-purpose flour
salt

Steps:

Place the vegetables in the slow cooker and add the stock.
Sprinkle with pepper.
In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
Place on top of the vegetables.
Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
Remove the meat to the cutting board and slice thinly.
Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
Cover with foil to keep warm.
Pour the juices into a small saucepan.
In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
Bring to a boil, whisking constantly until slightly thickened.
Add salt to taste.
Serve with or pour over the meat and vegetables.

ROAST BEEF SANDWICH WITH CARAMELIZED ONIONS AND GRAINY MUSTARD, HORSERADISH MAYO

Roast Beef Sandwich with Caramelized Onions and Grainy Mustard, Horseradish Mayo image

The best part of the roast beef dinner might just be in using the leftovers to make roast beef sandwiches! Tender roast beef with sweet caramelized onions and the bite of a touch of horseradish.

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 cups onion, sliced
1/2 cup water
4 buns, cut in half and lightly toasted
4 slices cheese, cheddar, swiss or provolone
1 pound roast beef, warm and thinly sliced
1/4 cup gravy
2 tablespoons mayonnaise
1 tablespoon horseradish
1 tablespoon grainy mustard
1 handful arugula (optional)

Steps:

Heat the oil in a pan over medium heat.
Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 40-50 minutes, adding more water as needed.
Mix the mayo, horseradish and mustard.
Assemble sandwiches and enjoy!

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