Mini Rosemary-Roast Beef Sandwiches

• 1 beef top round roast (3 pounds)
• 3 teaspoons kosher salt
• 2 teaspoons crushed dried rosemary
• 2 tablespoons olive oil, divided
• 2 teaspoons pepper
• 2 cups mild giardiniera, drained
• 1 cup reduced-fat mayonnaise
• 2 tablespoons stone-ground mustard
• 1 to 2 tablespoons prepared horseradish
• 24 Hawaiian sweet rolls, split

1. Sprinkle roast with salt and rosemary; wrap tightly in plastic. Refrigerate at least 8 hours or up to 24 hours.
2. Preheat oven to 325u0b0. Unwrap roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.
3. Transfer to oven; roast until a thermometer reads 135u0b0 for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10u0b0 upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold.
4. Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
5. To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

beef, kosher salt, rosemary, olive oil, pepper, mild giardiniera, mayonnaise, stoneground mustard, horseradish, sweet rolls

Taken from www.tasteofhome.com/recipes/mini-rosemary-roast-beef-sandwiches/ (may not work)