Ingredients

Directions

1. Beef: Combine honey, Worcestershire sauce, Dijon mustard in small bowl. Pour half into sealable freezer bag; cover remaining honey mixture and set aside. Add beef to bag, turning to coat; seal and refrigerate for 2 to 24 hours. 2. Relish: Meanwhile, heat oil over medium-high heat in saucepan. Add green pepper, red onion, garlic, salt and pepper; cook, stirring, for about 3 minutes or until softened. Add pickles, corn, vinegar and sugar. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer for about 8 minutes or until slightly thickened. Remove from heat and let cool slightly. Transfer to a food processor and pulse for about 1 minute to slightly chop and combine. (Make-ahead: Cool, transfer to a jar or airtight container, cover and refrigerate for up to 2 weeks.) 3. Remove meat from marinade; discard marinade. Pat roast dry with paper towel; sprinkle all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over. Insert oven-safe meat thermometer lengthwise into centre of roast and place small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Aioli: Meanwhile, whisk together mayonnaise, horseradish and Dijon mustard. Set aside. 5. Transfer roast to cutting board. Brush with reserved honey mixture, cover loosely with foil and let rest for 5 minutes. Carve roast across the grain into thin slices. Spread aioli on buns. Top with slices of beef and a dollop of relish.

How to Cook It

Simmering

Cuts Used in This Recipe

Oven-Roasted Beef Sliders with Pickle Relish and Aioli

Cross Rib

Oven-Roasted Beef Sliders with Pickle Relish and Aioli

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Shoulder Cross Rib Pot Roast

Shoulder Clod Petite Tender

Shoulder Clod Petite Tender Roast