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Italian Beef Sandwich

 




PREP TIME

20 minutes
COOK TIME3 hours
CHILL TIME3 hours
TOTAL TIME6 hours 20 minutes

Ingredients

  • 3-4 pound beef roast (Eye of Round beef roast, chuck, etc)

Rub

  • 1 1/2 tablespoons coarse black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon granulated garlic
  • 2 teaspoons dry oregano
  • 2 teaspoons dry basil
  • 1 teaspoon crushed red pepper flakes

OR OMIT THE ABOVE RUB AND USE

  • 3 tablespoons Spiceology Italian Seasoning
  • 1 teaspoon Spiceology Salt, Pepper, Garlic

Gravy

  • 8 cups beef broth

Sammwiches

  • 8 Italian rolls
  • Giardiniera

Instructions

  1. Preheat your pellet grill to 325°. If using a gas or charcoal grill, heat it to medium heat and make sure there's a large area of indirect heat for your roast.
  2. Rub the roasts with the rub ingredients, and place on a roasting rack that is inside a high-sided pan (it needs to fit 8 cups of liquid so test it out with water before-hand if you aren't sure.)
  3. Place the pan on the grill, and pour in the beef broth to the pan.
  4. If you have a temperature probe, place it now and set your alarm to 130°.
  5. Let the roast cook until it reaches 130°. Depending on the thickness and cut you choose, this can take 1-2 hours on average. Always cook to temp and not to time.
  6. Carefully remove the roast from the grill and chill until it is cold. This makes it easier to slice.
  7. Set the gravy aside in the fridge, and skim any excess fat that rises to the top of the container. You want to leave some, but if you had a particular fatty roast you may want to remove a bit so the dip isn't too greasy.
  8. Using a meat slicer or very sharp knife, slice the roast as thinly as you possibly can while still maintaining full slices.
  9. When ready to serve, warm your rolls in the oven on low heat. Place the gravy in a pan and heat to just below a simmer. Ideally you don't want it over 180° so it doesn't toughen the meat.
  10. Put in as much meat as you'll be piling on the buns into the hot gravy and let it sit for a couple of minutes. Heap on the buns and top with giardiniera (or not) as you wish. Also optionally put some provolone on top, and adding extra gravy to the sandwich. You can even go so far as a dip, if you're into that kind of thing.

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