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Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 16 minutes
1 day
Servings 4 Sandwiches
Calories 902kcal

Equipment

  • 1 deli slicer (optional)
  • 1 sous vide circulator

Ingredients

The Roast

  • 3 lb beef roast I used brisket but top sirloin works fine as well
  • 1 clove garlic crushed
  • 1 bay leaf
  • 1/2 cup red wine
  • 2 cups beef broth

The Sauce

  • 1/2 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 tsp dijon mustard
  • 1 tsp lemon juice
  • 1/4 cup chives chopped fine
  • 1/2 tsp salt
  • 1/4 tsp pepper

The Rest

  • 4 large kaiser roll
  • 3 cups arugula loosely packed
  • 6 slices gouda cheese
  • 6 tsp butter

Instructions

The Roast

  • Preheat your sous vide water to 150F
  • liberally season all sides with salt and pepper then sear all sides in a pan on medium-high heat- about 2-3 minutes per side
  • Place the roast in a ziplock bag, crush in a garlic clove and the add the bay leaf
  • Deglaze the pan with the red wine, then add the beef broth and simmer for a couple minutes
  • Allow the wine and broth to cool below 140F then add it to the bag with the roast.
  • Press out all the air and sous vide for 24 hours. cover your water as much as possible to minimize loss from condensation. Top up with hot water as needed.
  • When the roast is done, heat a pan with oil on medium- high
  • Remove the roast from the bag with tongs and pat dry on all sides, then sear again on the 2 big sides, 2-3 mins per side
  • While the roast sears strain the juices from the bag through a sieve into a measuring cup
  • Slice the roast into thin slices- 1-2mm (about 1/16") thick

The Sauce

  • Whisk together all ingredients and refrigerate for at least 30 mins before use

The Sandwiches

  • pre heat your broiler
  • Add some of the jus to a pan, bring to a simmer, remove from heat and add the roast beef. Allow to warm in the jus off heat while you prep the sandwiches
  • Butter both sides of the buns.
  • Spread each heel with a generous amount of horseradish sauce
  • Add 1/3 of the beef to each heel, top with 2 slices gouda and broil for 2 minutes or until gouda is fully melted
  • Top with arugula and top bread piece, slice in half and serve with warm jus for dipping

Nutrition

Nutrition Facts
Amount per Serving
Calories
902
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
271
mg
90
%
Sodium
 
1766
mg
77
%
Potassium
 
1513
mg
43
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
93
g
186
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
8
mg
10
%
Calcium
 
516
mg
52
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.