But it is a sandwich after all, so it was better on a fresh, buttered, toasted crisp french roll. Want to kick up the flavor and some extra texture? Add a slice of provolone, too, and broil until melted. Soak each bite in that jus and try not to dribble all over yourself while eating it!
Slow Roasted Beef
adapted from Teri's Kitchen
2.5 to 3 lb sirloin roast, brought to room temperature
Montreal steak seasoning
2 tbsp canola oil
1 tbsp butter
Special equipment: probe thermometer, dutch oven
Preheat oven to 200 degrees. Heat a dutch oven (large enough to fit roast) over medium high heat.
Season all sides of roast with an even layer of steak seasoning, thyme, and an extra dusting of garlic powder and salt. Pat down so the herbs stick.
Make sure the oil is really hot and add the roast. Sear - about 2 minutes each side - until browned. Insert a probe thermometer about halfway into roast. Put roast, uncovered, into oven and cook until it reaches 130 degrees for rare (around 2 hours).
Take off the heat and allow to rest. When ready to eat, slice into thin slices -- thinner than these in this pic. Mmm look how perfectly rare and juicy!
pan drippings from the roast beef
1/2 carton of reduced sodium beef broth
1 to 1-1/2 C water
1/2 Tbsp soy sauce
1/2 tsp Worcestershire sauce
1-2 Tbsp butter
Put the dutch oven with all the beef drippings on the stove over medium heat. Add the rest of the ingredients and simmer about 15 minutes, or until it reaches the flavor you like. Pour through a fine mesh strainer to remove the chunky parts. Serve hot with the sandwiches.
And now I can knock off the first item on my 2012 Hit List, hooray!
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