| Level: | Easy |
| Total: | 14 hr 30 min |
| Prep: | 30 min |
| Inactive: | 12 hr |
| Cook: | 2 hr |
| Yield: | 4 sandwiches with plenty of leftover roast beef |
Ingredients
- 6 medium shallots, sliced 1/8-inch thick on a mandoline, dried with paper towels
- 2 cups vegetable oil
- One 5-pound whole beef chuck roll roast
- Kosher salt
- 1/2 cup prepared thousand island dressing
- 1 tablespoon prepared horseradish (or more as needed)
- Brioche sandwich buns
- 4 ounces thinly sliced sharp Cheddar
Instructions
- Place the shallots and oil in small saucepot and cook over high heat until the oil starts to bubble. Reduce the heat to medium and continue to cook, stirring frequently and adjusting the heat to maintain a steady stream of bubbles. Cook until the shallots are rust colored, about 15 minutes. Carefully pour through a strainer into a second pot, then transfer the shallots to a paper-towel-lined plate. (Save the oil for stir-fries or for second batch of shallots.) Separate the shallots with a fork and season with salt. Allow to cool completely before storing in a sealed container (will keep for several weeks at room temperature).
- Sprinkle the beef with 3 tablespoons salt. Set on a rack in a baking dish, wrap in plastic, and refrigerate overnight.
- The next day, preheat the oven to 475 degrees F and adjust the rack to the lower-middle positions. Roast the beef until it is lightly browned, 35 to 45 minutes. Flip the roast, reduce the heat to 300 degrees F and continue roasting until the center registers 135 degrees F on an instant-read thermometer, 45 minutes to 1 hour longer. Remove from the oven and allow to rest at least 45 minutes. Slice as thinly as possible.
- Combine the thousand island and horseradish in a small bowl. Split the rolls in half and toast. Spread the dressing generously on the cut sides. Sprinkle the shallots generously on the top side of each roll. Top with the cheese. Place about 4 ounces beef on the bottom half of each sandwich. Close the sandwiches, cut and serve.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 394 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 5 mg |
| Sodium | 479 mg |
Reviews
If you watch the actual episode the “spice salt rub” for the meat has black peppercorns, dried thyme, ground nutmeg, pink peppercorns, bay leaves, toasted cloves all ground in a blender and then mixed with salt. Do you see any of that here? As he is not giving us the rub recipe you definitely don’t need the whole 5 pounds of meat.
The meat is supposed to be tied, rubbed and in the fridge for 24 hours rather than the overnight as written. Then cooked at 500 degrees not 475 for an hour not 35 to 45 shown here. The completed sandwich is supposed to go into a Panini press which this does not mention so you will have an ice cold sandwich if you follow it.
There is no recipe for the 1000 Island he makes. It does not mention horseradish so I can only assume it was off screen.
I guess the guy did not want to give out the REAL recipe.