Save some of this delicious dinner for a filling and satisfying Roast Beef Sandwich for lunch tomorrow.
Provided by Martha Stewart
Categories Beef Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 595 g, Fat 33 g, Fiber 4 g, Protein 49 g
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