There are two things that are very important about the beef in the roast beef sandwich; tenderness and thinly sliced. To obtain tenderness you must cook it low and slow. For this, I like to use our slow cook and hold ovens. For slicing it is as simple putting it on a meat slicer and slicing it as thin as possible. So, let’s follow this full proof recipe for an amazing slow-cooked roast beef sandwich:

The Ingredients

  • Chuck Roast                      2Lbs.
  • Rosemary                           3 Sprigs
  • Garlic Cloves                     6 ea.
  • Bay Leaf                             1 ea.
  • Pepper corns                     10 ea.
  • Salt                                      As needed

Let’s Cook!

  1. Trim the roast by removing excess fat and gristle.
  2. Season roast with salt, very aggressively. Keep in mind that you are only seasoning the exterior of this piece of meat, so it needs to be a heavy layer of salt.
  3. Sear the roast on all sides in a cast-iron pan over medium heat. You want to take your time and make sure you get good caramelization on all sides of the roast.
  4. Once it is seared, allow it to cool on a plate.
  5. Place in a vacuum bag with rosemary, garlic, bay leaf, and peppercorns. Also, add in any juice from the pan or plate to the bag.
  6. Place in a vacuum sealer and remove air.
  7. Put the bag in a Cambro pan and place in your Thermodyne.  Set at 135 degrees and cook for 20 hours.
  8. Once cooked, allow it to rest for 1 hour.
  9. Place on a meat slicer and slice it as thin as possible.
  10. Place on toasted bun and top with caramelized onions, cheese or creamy horseradish.