Name: Slow Roast Beef
Yield: 8 servings
Ingredients: 1 (4-lb.) New York strip roast, preferably prime, untied; Kosher salt, freshly ground pepper; 6 garlic cloves, finely grated; 3 Tbsp. finely chopped rosemary; 5 Tbsp. extra-virgin olive oil, divided; 1/2 cup plain whole-milk Greek yogurt; 1/2 cup sour cream; 2 Tbsp. prepared horseradish; 1/2 tsp. finely grated lemon zest; Warm rolls and cornichons (for serving)

Hands holding a serving fork and knife steal a piece of sliced beef from a serving platter at the center of a table...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing. Store-bought rolls that have been reheated, brushed with butter, and sprinkled with flaky salt might not be the same as homemade, but they will impress nonetheless.

Recipe notes

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