Get ready to elevate your sandwich game with a classic that’s been given a smoky twist! Our smoked roast beef sandwich combines tender, succulent roast beef with a delicious smoky flavor that’s sure to satisfy. Perfect for lunch or a hearty dinner, this sandwich promises both exceptional taste and satisfaction. So, let’s dive in and create a sandwich that’s as rich in flavor as it is in tradition!
Ingredients:
- 1 Eye of Round Roast
- Olive Oil
- BBQ Rub for Beef
- Thin Sliced Onions
- Pickled Jalapeños
Horseradish Mayo Sauce:
- ⅓ cup Mayo
- ⅓ cup Horseradish
- 2 tbsp Coarse Ground Mustard
- 1-2 tbsp Pickled Jalapeño Juice
Prep / Cook:
- To prepare the roast for cooking, start by removing any fat and silverskin from the outside. Once removed, apply a bit of olive oil to the roast along with your favorite BBQ rub for beef. We recommend using a savory rub rather than a sweet one.
- Next, prepare the grill for an indirect cook at around 250°F. Light about 15-20 briquettes in one corner of the Slow ‘N Sear® or the Firebaskets until fully lit, then fill the remainder of the insert with unlit coals. Add about a quart of hot water to the water reservoir, then close the lid to stabilize the grill temperature around 250°F.
- Once the grill reaches the desired temperature, place the eye of round roast on the grill opposite the coals. Add a small piece of hardwood to the coals for a touch of smoky flavor. Close the lid and cook until the eye of round reaches an internal temperature of around 125°F.
- While the roast beef is smoking on the grill, prepare the horseradish mayo. Simply mix all the ingredients in a bowl and set aside until needed.
- When the roast reaches 125°F, open the grill and mix the remaining coals so they become roaring hot in preparation for searing. Rotate the Easy Spin Grate so the meat is directly over the coals and sear each side of the roast for about 30 seconds, turning until all sides are nicely browned.
- Once seared to your liking, remove the roast from the grill and let it rest for about 10 minutes, allowing the internal temperature to rise to around 132°F. After resting, slice the meat as thinly as possible to keep it tender and maximize its flavor.
- With the roast sliced, quickly toast your buns over the hot coals. Build your sandwich by starting with the bottom bun, adding a generous helping of roast beef, horseradish mayo, thinly sliced onions, and some pickled jalapeños for an extra kick. Top with the other bun, and your smoked roast beef sandwich is ready to devour!