Roast Beef Sandwiches

Directions

1. Cut the roast down the middle length wise ¾ of the way through.
   
   
2. Thinly slice the onion.
   
   
3. Use Bachan’s as a binder on the inside of the roast, then season the roast on all sides.
   
   
4. Stuff the sliced onions in the roast then fold the roast back together and secure with butcher’s twine every 2-3 inches.
   
   
5. Optional: Place the roast on a wire rack with a sheet pan underneath then refrigerate the roast overnight. This will give the roast more seasoning deeper into the meat.
   
   
6. Remove the roast from the refrigerator and let it come to room temp for 1 hour prior to cooking.
   
   
7. Place the roast on the rotisserie at 275F for 1.5-2 hours with the coals banked to one side of the rotisserie. Use a foil pan underneath the roast to catch the drippings.
   
   
8. After 1 hour, begin basting the roast with beef tallow or melted butter using rosemary and thyme as the brush.
   
   
9. Remove the roast once it reaches an internal temp of 135°F.
   
   
10. Place foil over top as it rests for 30 minutes then slice against the grain.
    
    
11. In a sauce pan, combine all of the ingredients for the Au Jus. Mix thoroughly with a whisk then bring to a boil and remove from heat.
    
    
12. Make the horseradish sauce by combining all of the ingredients then mix thoroughly.
    
    
13. Thinly slice the roast against the grain using a meat slicer machine or a sharp knife.
    
    
14. Assemble the sandwich with roast beef, onions, provolone cheese, mayo then dip in au jus.

Alternative Cooking Methods: Oven
• Cook the roast in the oven at 275°F until it reaches an internal temperature of 125°F.
• Broil the roast for 2-3 minutes on each side rotating the roast.
• Remove once the roast reaches an internal temperature of 135°F.

Alternative Cooking Methods: Reverse Sear
• Cook the roast at 275°F indirect of the heat until it reaches an internal temperature of 125°F.
• Sear the roast over high heat for 2-3 minutes on each side rotating the roast.
• Remove once the roast reaches an internal temperature of 135°F.