INGREDIENTS
DRY RUB
HERB CRUST
OTHER
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3 lb bottom round (or eye of round)
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10-12 hoagie or sandwich rolls
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3 onions
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3 bell peppers or hot peppers (or mix)
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3 tbsp. butter
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Other sauces and toppings
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DIRECTIONS
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Trim bottom round as needed per preference.
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Light your Pit Barrel® according to instructions. Recommend adding 2-3 chunks of cherry wood.
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Apply dry rub and let it set and adhere to the beef while you mix together all ingredients for the herb crust. Apply herb crust by patting onto surface of meat and place on the grill grate in the Pit Barrel®.
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Prepare toppings. Slice 3 large onions into rings and place in a cast iron skillet with butter. Add salt and pepper to taste and cook in the Pit Barrel® until they are softened and browned. Place bell peppers and hot peppers on grill until softened and browned.
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Remove meat from Pit Barrel® when reaches desired doneness. I smoked to medium, removed at about 135°, since cooking this cut of meat past medium may result in a tougher result.
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After a rest, slice thinly for sandwiches. Use a meat slicer if you have one, however, it is not necessary.
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Warm sandwich bread or hoagies on Pit Barrel® while preparing your favorite toppings and sauces.
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Last step is to build the best roast beef sandwich you have ever had! Top the warm bread with the sliced meat, sautéed onions, smoked peppers and additional toppings such as cheese, mushrooms, hot sauce, mustard or horseradish cream sauce! Can be served with fries made in the all-purpose hanger basket!
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