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Shredded Roast Beef & Spinach Sandwich

Tender roasted shredded beef topped with baby spinach and red onion tossed in a creamy horseradish sauce.

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WHAT’S GOING ON HERE:

Herb crusted beef: Use any kind of hunk of beef you have on hand. The braise will get it super tender either way. Herb crusting the beef is where all the flavor comes from. Get it to stick with a healthy coating of your favorite dijon mustard. The aromatic herbs are perfect with the beef and for building a jus.

Roasted onions: For the first hour you’ll hold off on adding the broth to the pan. That way the onions will have a chance to roast and get slightly sweet. Once the broth is added the opportunity is kind of missed. The hour the onions roast with the beef they absorb all the herb drippings from the beef.

Beef Stock: Either vegetable or beef are the perfect additions to build the base of the jus. If you use water to go in place add some extra salt and pepper to account for the diluting.

Herbs: Rosemary, thyme, and oregano are the stars of this blend the trio pairs perfectly together. Dried herbs are best for a roast like this since they will get the time to permeate the meat.

Baby Spinach: Baby spinach adds some nice earthy crunch to this sandwich. It also holds up well to the heat of the meat and bread.

Red Onions; Red onions cut the fat of the meat as well as add some refreshing crunch.

Horseradish: Horseradish adds some zest to this pretty tame sandwich. Add it in with some mayo to give it a super creamy tang.

TIPS & TRICKS FOR THE BEST SHREDDED BEEF & SPINACH SANDWICH

roast the beef: sharing a roasting pan roast the beef alongside the onions to give the onions a chance to caramelize. later add in the broth to help break down the beef.

shredding the beef: once the beef is done remove it as a whole before shredding. that way you don’t lose any beef to the blending.

roasting the onions: roasting the onions alongside the beef will absorb all the rendered fat from the meat. it also gives it time to develop more flavor before its swims in broth.

hollow the bread: hollowing the bread allows for more toppings. the bread can cause all the toppings to smash so removing some bread from the middle can allow you to nestle ingredients into the bread.

spinach salad: the spinach salad is optional. it’s a great zesty addition to a flavorful sandwich. if spinach isn’t your thing try it out with crispy spring mix.

SIMILAR INGREDIENTS TO:

  1. GARDEN SANDWICH
  2. HOT BUFFALO CHICKEN BACON SANDWICH
  3. ROASTED CHICKEN SANDWICH + BASIL MAYO

ENJOY THIS RECIPE WITH:

  1. HAM, WHITE BEAN & CHARD SOUP
  2. LEMON SUNFLOWER DRESSING
  3. CHICKEN NOODLE SOUP

Shredded Roast Beef & Spinach Sandwich

Shredded  Roast Beef & Spinach Sandwich
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INGREDIENTS

  • 3lb Beef Round or Sirloin Tip Roast
  • Beef Rub
  • 1/4c Dijon
  • 2Tb White Wine Vinegar
  • 1Tb Rosemary
  • 1Tb Oregano
  • 1Tb Thyme
  • 2Tb Black Pepper
  • 2Tb Garlic Powder
  • 1 Bay Leaf
  • 2tsp Crushed Red Pepper
  • Salt
  • 2 Yellow Onions, thin sliced
  • 6 Garlic Cloves, Sliced
  • 2TB Olive Oil
  • 4c Beef Stock
  • 1Tb Worcestershire Sauce
  • Sesame Seed Buns
  • 3c Baby Spinach
  • 1/2 Red Onion, thinly sliced
  • 2Tb Mayo
  • 1Tb Horseradish
  • 1tsp White Wine Vinegar
  • 1/2tsp Black Pepper
  • 1/2tsp Salt

INSTRUCTIONS

  • Combine all the ingredients listed under beef rub starting with Dijon mustard and ending with the crushed red pepper flakes.
  • Cover the entire beef with the mixture and place into one side of the roasting pan. Sprinkle all sides with salt.
  • On the other side place in onions, garlic and drizzle with olive oil.
  • Roast uncovered at 300F For 1 hour.
  • After one hour, salt and toss the onions. Add in beef and Worcestershire. Turn oven to 350F. Cover the beef and roast for another hour and a half.
  • Once beef is fork tender remove the beef from the oven. Once slightly cooled using a slotted spoon remove the beef and half of the onions.
  • Using an immersion blender or blender blend remaining onions and broth till smooth. If you need to thin it out use more beef broth.
  • Place back into the pan and add in beef. Shred the beef and onions.
  • Toast the sesame seed bread. Slice in half. Remove a little interior of the bread to make room.
  • In a bowl add in mayo, horseradish, white wine vinegar, salt and black pepper. Combine.
  • Add in spinach and red onions then toss till coated.
  • Place shredded beef on the bottom bun place the spinach into the hollowed-out space of the top bun. Flip over to combine. Slice into portions.
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