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:
- Chuck Roast 2Lbs.
- Rosemary 3 Sprigs
- Garlic Cloves 6 ea.
- Bay Leaf 1 ea.
- Pepper corns 10 ea.
- Salt As needed
- Trim the roast by removing excess fat and gristle.
- 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.
- 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.
- Once it is seared, allow it to cool on a plate.
- 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.
- Place in a vacuum sealer and remove air.
- Put the bag in a Cambro pan and place in your Thermodyne. Set at 135 degrees and cook for 20 hours.
- Once cooked, allow it to rest for 1 hour.
- Place on a meat slicer and slice it as thin as possible.
- Place on toasted bun and top with caramelized onions, cheese or creamy horseradish.