Smoked Roast Beef
Smoked Roast Beef
Ingredients
- 2 lb bottom round roast (top round or eye of round also work great)
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, split in half
- 1 onion, peeled and halved
- 1 cup beef stock
- Mozzarella or provolone cheese slices
- Brioche buns
- Mayonnaise
- 1 shallot, thinly sliced
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 tablespoons beef seasoning or all-purpose seasoning
Directions
Season the Roast — First, generously coat the bottom round roast on all sides with your beef seasoning, ensuring every surface is evenly covered for maximum flavor.
Build the Aromatic Base — Next, chop the carrots and celery, then place them into a deep roasting dish. Add in the garlic, onion, beef stock, thyme, and rosemary to create a flavorful base that will infuse the roast as it cooks.
Elevate the Roast — Then, place a small wire rack over the vegetables and broth. Set the seasoned roast on top of the rack so it sits above the liquid rather than directly in it.
Slow Smoke or Roast — Meanwhile, preheat your smoker or oven to 250°F (121°C). Place the roast inside and cook low and slow until the internal temperature reaches 135°F (57°C) for a perfect medium-rare.
Rest for Juiciness — Once the roast reaches temperature, remove it from the smoker or oven and let it rest for 20–25 minutes. This crucial step allows the juices to redistribute, ensuring tender and juicy slices.
Prepare the Au Jus — While the roast rests, strain the flavorful beef broth from the pan into a saucepan and keep it warm on low heat. This becomes your rich dipping au jus.
Slice the Roast — After resting, trim off the fat cap if desired. Then, using a sharp knife or slicer, cut the roast into thin, even slices perfect for sandwiches.
Toast the Buns — Next, lightly toast your brioche buns on both sides until golden and slightly crisp.
Assemble the Sandwiches — Layer the sliced roast beef onto the bottom bun, then top with mozzarella or provolone cheese. Place the open sandwiches into the oven briefly until the cheese melts and becomes bubbly.
Finish and Serve — Finally, top the sandwiches with thinly sliced shallots. Spread mayonnaise and a pinch of crushed black pepper on the top bun, close the sandwich, slice in half, and serve immediately with warm au jus for dipping.