My new favorite way to eat a roast beef sandwich features perfectly cooked, juicy, roast beef piled onto a chewy roll or baguette, slathered with Boursin cheese!
Preheat the oven to 425 degrees F. Cut the garlic into several pieces, make small cuts here and there into the roast and stuff the garlic pieces in.
Sprinkle the meat with black pepper and slather with the mustard. Place the roast in a cast iron skillet or roasting pan and transfer the oven.
Roast for 15 minutes. Reduce the heat to the 375 degrees F and cook until the meat registers 120-125 degrees F on a meat thermometer, about 25-30 minutes longer.
Remove from the oven and let rest for at least 15 minutes. Remove the garlic cloves and string. Slice thinly.
Assemble sandwich: Spread a sliced baguette or roll with Boursin cheese on both sides, and pile meat and arugula onto the bread. Top with other half of bread.
Video
Notes
*bottom round or eye of round can be substituted for the top round roast.