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Foxhollow Farm
8905 Kentucky 329
Crestwood, KY 40014

Open: Mon-Fri: 8:00 am - 4:00 pm

Tel: (502) 241-9674

15 Miles north of Louisville, KY

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Roast Beef Sandwiches with Pickled Onion & Horseradish Mayo

Nothing can beat a classic! Our 100% grassfed rump roast makes the most tender and delicious roast beef you’ll ever have. Pair it with vinegary pickled onions and spicy homemade horseradish mayo for a filling and flavorful sandwich you’ll be craving again and again. Recipe developed by The Farmer & The Foodie collaborator, Lindsey McClave.

Serves 10-12

Roast Beef

  • 1 3-4lb Foxhollow rump roast
  • 6 cloves garlic, grated
  • ½ tsp red pepper flakes 
  • the juice & zest of one lemon
  • 1 tsp minced fresh thyme
  • 1 tbs minced fresh rosemary 
  • 2 tbs olive oil
  • 1 tbs kosher salt
  • 1 tsp black pepper
  • 1 bunch local lettuces  
  • 10-12 sandwich buns, such as onion 

Pickled Onions

  • 1 red onion, thinly sliced 
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • ¾ tsp kosher salt
  • ¾ tsp sugar 

Horseradish Mayo

  • 1 cup mayonnaise 
  • 3 tbs prepared horseradish 
  • 2 tsp lemon juice 
  • 2 cloves garlic, grated
  • ¼ tsp black pepper 


Roast Beef

The roast will marinate 24 to 48 hours before cooking. Prepare the marinade by combining garlic, red pepper flakes, lemon zest & juice, thyme, rosemary, olive oil, salt & pepper in a bowl. Mix marinade together until well combined. Remove the rump roast from packaging & pat dry. Rub marinade over all sides of the roast. Cover in plastic wrap & transfer to the fridge.  

Remove roast from the refrigerator 1 hour before cooking, allowing it to come to room temperature. Preheat oven to 200º. Place roast on a wire rack set inside of a rimmed baking sheet. Cook until a thermometer inserted into the center reads 125º, approximately 3-4 hours. Remove from the oven & allow to rest at room temperature for 45 minutes to an hour before carving as thinly as possible. Serve with buns, pickled onions, horseradish mayonnaise & lettuce. 

Pickled Onions

Put sliced onions in a ball jar & set aside. Place vinegar, water, sugar & salt in a small sauce pan & bring to a boil. Stir to dissolve the sugar & salt. Remove from heat & pour pickling mixture over the onions. Allow to sit at room temperature for at least 30 minutes before serving. Store in the fridge if not using that same day. 

Horseradish Mayonnaise

Combine all ingredients in a bowl & mix until well blended. Taste & adjust seasoning to your preference.


Horseradish Mayonnaise

Combine all ingredients in a bowl & mix until well blended. Taste & adjust seasoning to your preference.