Smoky Beef Sandwich

March 12, 2016

Low and slow is the best way to tenderize meat. Take a peek to make sure there is plenty of liquid in the roaster all the way through cooking. 

 

Serves: 8
Prep Time: 15 minutes
Cook Time: 3 1/2 to 4 hours
Total Time:  4 1/2 hours

4 lb (2 kg) Grass fed beef round roast
1 tsp (5 mL) steak spice
2 tbsp (30 mL) canola oil, divided
6 slices  bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
1 cup (250 mL) beer, such as amber ale
1 cup (250 mL) barbecue sauce
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) apple cider vinegar
8 soft rolls, such as Kaiser buns
8 slices cooked  bacon
1 1/2 cups (375 mL) prepared coleslaw

 

Season the round roast all over with steak spice. Heat the 1 tbsp (15 mL) oil in a large skillet set over high heat. Cook for 3 to 4 minutes per side or until well-browned. Transfer roast to a roasting pan.

Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.

 

Roast, covered, in 325°F (160 °C) oven for 3 1/2 to 4 hours or until roast is fork tender. Check roast in last hour of cooking to ensure there is liquid in the bottom. Add 1 cup (250 mL) of water, if needed. (There should always be at least 1-inch/2.5 cm of liquid in the bottom of the roasting pan)

Remove roastt and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.

 

Slice roast against the grain. Layer in roast, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw.

 

Cook’s Notes: For easy slicing, make a day ahead and refrigerate round roast covered. Remove any hardened fat and slice against the grain. Rewarm roast at 325°F(160 °C) for about 30 minutes or until warmed through.

 

 

 

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