Total Time: 10 hours 50 minutes
Serves: 4 sandwiches
For the beef
3 tablespoons olive oil, divided
1 lb boneless bottom round roast
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
¼ teaspoon chile powder
½ cup onions, sliced into rounds
½ cup tomatoes, sliced
4 Kaiser rolls
For the sauce
¼ cup mayonnaise
¼ cup horseradish
1 teaspoon white vinegar
1 clove garlic, minced
The night before: Rub roast on all sides with 2 Tablespoons olive oil. In a small bowl, combine paprika, oregano, garlic powder, and salt and pepper to taste. Rub mixture to coat roast. Wrap in plastic wrap and refrigerate overnight.
The day of: Preheat oven to 250F.
In a heavy-bottomed ovenproof skillet, heat remaining olive oil over medium-high heat.
Unwrap roast and add to hot pan. Brown 4-5 minutes on all sides.
Transfer skillet to oven and roast 1 ½ to 2 hours, until temperature reaches 145F.
Remove roast from oven and loosely cover with foil. Rest 15-20 minutes.
Thinly slice roast against the grain
To make sauce: In a small bowl, combine mayonnaise, horseradish, vinegar, and garlic.
Top buns with sauce, pit beef, onions, and tomatoes.
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