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1
Line a broiler or roasting pan with aluminum foil.
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2
Place the beef on the foil and set aside.
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3
Preheat the oven to 325 degrees F.
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4
In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper.
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5
Puree until the mixture is a smooth paste.
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6
Rub the cilantro-garlic paste all over the roast, covering it completely.
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7
Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.
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8
Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center.
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9
Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness.
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10
Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle.
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11
While the roast rests, make the pesto.
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12
In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt.
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13
Puree until well combined.
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14
With the motor running, drizzle in 1/4 cup of oil.
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15
Process until smooth.
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16
Add additional oil, if needed, until a drizzling consistency is reached.
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17
To serve: Using a sharp knife, thinly slice the roast beef.
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18
Put a few slices of roast beef on the bottom of each sandwich roll.
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19
Drizzle the cilantro pesto directly on the beef.
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20
Cook's Note: For picnics, take the pesto along in a plastic container or squeeze bottle and add it just before eating.
