This quick and easy crockpot recipe is an easy go-to for weeknight dinners, game day, or pot luck. Slow simmered roast beef, tangy horseradish, mild creamy provolone cheese served on a buttery herb sweet Hawaiian roll.
Course: Main Course, Snack, Weeknight Dinner
1lbThinly Sliced Roast Beef Deli Meat
1Onion - thinly sliced
3clovesGarlic - peeled and smashed
3sprigs Fresh Thyme (divided, you will need 1 sprig for the rolls)
1package Hawaiian Rolls
6slices Provolone Cheese
1TBSPButter - melted
Sea Salt Flakes
In your crock pot add your roast beef, onion, cloves of garlic, beef stock, 2 sprigs of fresh thyme, and salt. Cover and cook for 3 hours on high or longer on low, see blog post.
When you are ready to serve, preheat your oven to 350F.
Make your horseradish béchamel sauce. In a small pot, over medium low heat, add your ½ TBSP of butter and let it melt. Add in the flour and whisk or stir until it's a wet sand consistency and let it cook for about a minute. Whisk in your milk, whisk until all lumps are smooth. Cook over medium heat and let is thicken. Off the heat, stir in your horseradish and set aside.
Cut your Hawaiian rolls in half, cut through the middle so you can easily lift off all the tops off together. (see video for a demo)
Lay your provolone slices.
Pile on your roast beef and onions. Use tongs or a fork so that the excess liquid drips off.
Smear the horseradish béchamel sauce on the underside of the top of the rolls.
Add your roll tops back on. Brush on the melted butter, sprinkle on your sea salt flakes and extra fresh thyme.
Bake 10-12 minutes until the rolls brown slightly and the cheese is melted.