Roast Beef Sandwich | Rotisserie Roast Beef recipe #food

Recipe
• Cut the roast down the middle length wise ¾ of the way through.
• Use Bachan’s as a binder on the inside of the roast, then season the roast on all sides.
• Stuff the roast with sliced onions then fold the roast back together and secure with butcher’s twine every 2-3 inches.
• Let the roast sit in the refrigerator overnight then remove and let it come to room temp for 1 hour prior to cooking.
• 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.
• After 1 hour, begin basting the roast with beef tallow or melted butter using rosemary and thyme as the brush.
• Remove the roast once it reaches an internal temp of 135°F.
Place foil over top as it rests for 30 minutes then slice against the grain.
• 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.
• Make the horseradish sauce by combining all of the ingredients then mix thoroughly.
• Thinly slice the roast against the grain using a meat slicer machine or a sharp knife.
• Assemble the sandwich with roast beef, onions, provolone cheese, mayo then dip in au jus.

Au Jus
2 cups Beef broth
1 cup beef drippings
1 tbsp Bachan’s Original
1 tbsp garlic paste
½ tsp salt
½ tsp black pepper

Horseradish Sauce
½ cup mayo
1 tbsp horseradish
2 tbsp Bachan’s Origin

These roast beef sandwiches were something I craved every summer growing up. We’d have a family reunion every summer at my grandparents lake home and my grandpa would make the best roast beef. So, I thought, why not try to remake it? Grab a bottom round roast, then slice it down the middle. Drizzle in some botchan season with salt, pepper, garlic, and smoked paprika. Now, the most important part. Stuff this thing with as many onions as possible and secure it back up with butcher’s twine. You can cook this in the oven or on the smoker, but I’m cooking it on the rotisserie like he used to do because it just hits different. Towards the end, baste it with beef tallow or butter and catch those drippings. Pull it off once it reaches 135. Then let it rest. I’m putting together a sauce with mayo, horseradish, and botchons. Then you’re going to take all those drippings and make the best au for the sandwich. Carve the roast with a sharp knife or a meat slicer if you have one. Then it’s time to assemble the sandwich and dive right